1. Shred the onion and celery, slice the carrot, smash the garlic clove, and slice the ginger for later use. Raw peppercorns, aniseed, set aside. Chili noodles (I use Guizhou Baili Rhododendron dipped in water chili noodles), chili powder (I use Huang Feihong spicy peanut seasoning), peeled cooked peanuts, cooked sesame seeds, mix well and set aside.
2. Peanuts, chili powder and chili powder, put together and set aside.
3. A close-up of the prepared vegetables, there should actually be scallions... I didn't buy it.
4. For other seasonings, you can also have some bay leaves or something.
5. Raise the pot and burn the oil.
6. Slowly fry the aniseed peppercorns at a temperature of 30% oil.
7. Spoon a little oil in the middle and stir the chili noodles.
8. This effect.
9. Pretreatment.
10. As the oil temperature rises, the peppercorns will turn black, remove them and throw them away.
11. Go down the vegetables ginger garlic.
12. Exploded on medium fire.
13. The fried vegetables become soft, and continue to fry until they are dried out.
14. The oil temperature continued to rise to smoke.
15. Pour on the chili noodles while stirring.
16. Stir well.
17. The mixed vegetable oil is finished.
Tips:You need green onions and bay leaves. Put it next time. It is also recommended to use pure chilies instead of Huang Feihong chili seasoning, 555.
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