Cooking Steps

1. 

   Step1:Stir fry the chili first. Prepare the materials - chili noodles - (mild hot version) dry chili - Tianying chili 150g + chili King 50g, pepper 10g, canola oil 30

2. 

   Step2:Use a wet cloth or paper towel to wipe off the dust and the things attached to the surface of the pepper [if you can't buy these varieties of dry pepper, choose what you like

3. 

   Step3:Heat the rapeseed oil in the wok until it smokes naturall

4. 

   Step4:Put in dried pepper and prickly ash and stir fry continuously over low heat until the shell of pepper starts to harden and the color becomes darker. It will take about 2025 minutes. Be sure to stir fry patiently over low heat [the whole process tastes strong and chokes. Pay attention to ventilation

5. 

   Step5:The stir fried dried peppers are crispy when they are completely cool throug

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   Step6:Use the blender to make coarse chili noodles [or stone smash them

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   Step7:Chili noodles don't need to be too thi

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   Step8:Then stir fry peanuts with salt - peanuts 150g, salt 30

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   Step9:Put peanuts and salt in the pot after it's heated. Turn the heat to stir fry continuously. Peanuts - salt = about 3-1 [no need to stir fry. Pick out the peanuts with poor quality

10. 

    Step10:Until the peanut skin cracks, it's almost OK. Let it cool and peel off; the whole process of sauteed peanut with salt is about 15 minutes (it must be sauteed with patience in a small heat

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    Step11:It can be milled into small particles. It can also be milled with ston

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    Step12:Sift out the peanut powder and make i

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    Step13:Capsicum oil rapeseed oil 1000g, capsicum noodles 200g spices - Xiangye 5g, fennel 10g, cinnamon 5g, anise 10g, cardamom 10g, two grass nuts, clove 1g, Amomum 10g vegetable ingredients - shallot half root, ginger 20g, onion 1 / 4 spices - sesame oil 20g, white sesame 30g, peanut chips 80g, vinegar 5g, sugar 5g, pepper fine particles 5g, salt 5g, garlic 10

14. 

    Step14:Marinate spices with water for 1 hour in advance. Drain for standb

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    Step15:Garlic and salt in chili noodle

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    Step16:Add about 20 grams of clear water and stir evenly [add clear water to prevent the pepper from blackening due to high temperature during hot oil sprinkling

17. 

    Step17:Burn the canola oil to 200 degrees and turn off the fire. Remove the raw taste of canola oil [the first choice for making chili oil is raw mustard seed oil. The made chili oil is fragrant and thick. It is not recommended to replace it with others

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    Step18:When the oil temperature drops to 160 ℃, put in the vegetable materia

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