Boil the rapeseed oil first, and then add the star anise cinnamon. Then, take it out of the fire. When the ambient temperature drops to a certain degree, the fried star anise is picked up, and the Chili noodles are gradually poured into the oil and stirred. After fully stirring, add a little pure grain wine or white rice vinegar. Then cover it, and take out the Chili oil after 24 hours. Chili residue in cold noodles is unnecessary. Mix star anise, fragrant fruit, kaempferia kaempferia, Chinese prickly ash, Bibo, white pepper, clove, cinnamon and fennel evenly, soak in cold water, remove the soil on the surface, and drain the water for later use.

Wash the selected peppers with clear water, drain them and air them for a while, then put them in a pot and stir-fry them with slow fire, and then put them in a vessel and break them. Put Chili powder into a container, add sesame seeds and a little edible salt. When the refined oil is cooled to 60% heat, pour it into a container filled with edible oil, stir while pouring, pour it for the second and third time later, and drop a few drops of vinegar when the temperature is not cold. Let it stand for 12 hour to fully combine the pepper with the oil, so that the pepper oil with rich fragrance and bright red color is ready.

Fifteen Jin of cooking oil, three Jin of Chili noodles, two spare shallots, four or two pieces of ginger, three or two pieces of rice vinegar, two or two pieces of pure honey, three or two pieces of raw sesame seeds and four or two spare seasonings. Pepper should be mixed with Fei Ying Pepper and Pepper King according to the ratio of 1: 1 to ensure spicy and refreshing. The spice is composed of star anise, pepper, Amomum villosum, grass buckle, white peony root, clove flower, cinnamon, fragrant sand, cardamom, dodder seed, fennel and so on 18 natural Chinese herbal medicines.

Pepper noodles, as we all know, Shaanxi is the birthplace of Zhou and Qin culture and art, also known as the land of Qinchuan, commonly known as Qin. Shaanxi has a long history of growing peppers. The pepper produced here is called Qin pepper, especially in Fengxiang County. Qin pepper has the characteristics of thick meat and oil, slender appearance, rich fragrance and bright red color, and is called "the king of peppers". It is the best choice to make Shaanxi oil-saving pepper.