Bubbling sauce (also known as red oil)

Raw materials - Shaanxi red chili pepper (or Xi'an fragrant chili pepper) 3~4 two (just like salt in the shape of a fine powder) - soybean oil 3~4 pounds - (green onion one cut into segments, ginger two cut into slices. Sesame seeds, anise ten, pepper 20 ~ 30, a little comfrey)

1-boil soybean oil to eight mature (the oil must be burned smoke, burning hot, not hot, if you put into the big spices will be foaming, boiling)

2-into the oil into the green onion, ginger, anise, pepper, fried Hu, and then fished out into a bowl, (with the use of big spices in the water when you do cook gluten with). Then put a little comfrey into the oil and deep fry, then fish out and still off. (Comfrey sells large material place on the sale)

3-put out the fire, wait until the oil is not too hot (about 6% heat), and then the Shanxi red pepper fine foam into the oil, stirring and frying incense,

4-then wait until the oil cooled down, out of the stalls to the deep-fried oil into a small amount of sesame seeds into both.

Note: comfrey is used to enhance the color, is to make the addition of chili oil more red, specific differences in the oil you want to add the amount of red differences in their own set (if you want to be very red look and feel recommended to add pigmented oil, food additives available)

Brush sauce

Raw materials: a little bit of pepper - half a kilogram of sweet noodle sauce - sesame seed paste - add a small amount of hot water to dilute. To be until the thin paste.

Join the fried soya sauce oil (that is, soya sauce inside the oil), mix well

Note: according to the taste of their own improvement for the best program, food flavor to be innovative and suitable for local tastes

Three. Gluten skewers outside the sprinkles mix

Salt - monosodium glutamate powder - chicken powder (ratio of 5 to 2 to 3) mix well In addition to the preparation: cumin powder - chili powder