1. Prepare some main ingredients: chili oil, noodles, capers, shredded mustard, greens, ginger garlic water, sesame paste.
2. Dried chili
3. Spices: star anise, cinnamon bark, bay leaf, allspice, grass fruit, cumin, sana, angelica, white cocos, grass cocos, nutmeg, Amomum villosum.
4. Put a little base oil in the pan, add dried chilies and sauté until fragrant, pour or smash
5. Griddle without oil and sauté the spices over low heat
6. Put the fried spices into a food processor and beat them into powder
7. Add spice powder and white sesame seeds to the chili powder, a little salt, sugar, and white wine.
8. Put some green onions and ginger in the pot and fry it until golden brown, and then rise until the oil emits blue smoke
9. Pour into the chili noodles three times while stirring
10. The chili oil is ready and the best effect is left overnight, so make it in advance
11. Bowl juice: 2 tablespoons of chili oil, 2 tablespoons of sesame sauce, 2 tablespoons of delicious soy sauce, 2 tablespoons of vinegar, 2 tablespoons of ginger and garlic water, 1 tablespoon of magic kitchen stock powder, 1 tablespoon of chicken powder, pepper, sesame oil, a little salt, 1 tablespoon of sesame pepper noodles (mixed sesame pepper, sesame pepper, and dried chili and stir-fry in a low heat in a wok)
12. Then boil water in a pot, add the noodles and cook them, transfer them to a bowl, and blanch the vegetables
13. Boil the water in a pot, add the noodles and cook, put it in a bowl, blanch the vegetables
14. Put the noodles in the bowl and add the blanched greens to the soup, add capers and mustard shreds, chives, coriander leaves and crushed peanuts. The finished picture
15. Finished picture
Buy on JD
Buy on Amazon