1. 500g dried chili noodles
2. Soybean oil
3. Materials, spices, condiments.
4. Slowly fry at low temperature to get the flavor, then put rock sugar.
5. Low temperature soybean oil, husk oil, sesame oil, peanut, salt, sesame and evenly, prevent high oil temperature and easy to paste.
6. Do not remove the spice debris.
7. Poor scent and blended oil produced (available for minced meat).
8.
Mix the medium-temperature oil in batches, pour in and mix evenly.
Add MSG at the end.
9. The product can be soaked for one day, and it can be mixed with vegetables and noodles.
Tips:Slowly fried at low temperature, the flavor is released.
Blended with oil, full of fragrance.
Seasoning should be added last.
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