Ingredients: pepper 1.5, cinnamon 0.5.

Production of red oil:

1. First, put the rapeseed oil into a pot to boil (10% heat), and cool it away from the fire for about 2 minutes (8 minutes heat).

2. Put ginger slices and green onions in the oil pan, pause for half a minute, then put all the aniseed in the oil pan, stir-fry several times, stir-fry the aniseed for about 5-6 minutes, and then take it out (this aniseed can only be stir-fried twice, and then cook the aniseed water to make the noodle sauce).

3. At this time, the oil temperature is about 180-200 degrees, and the Chili noodles are gradually added while stirring (not all in the oil pan at one time).

4. When the oil temperature is close to normal temperature, put the spicy essence, sesame oil essence, thirteen spices and oil-soluble chilli red into the oil pan and mix well, and cover the pot tightly.

Stir for 4-5 times within 5.24 hours and mix thoroughly. It won't be available until 24 hours later.

Preparation of sauce:

5 kg of water, 3-5 liang of salt (depending on the quality of sweet noodle sauce), about 65438+ 0 kg of aniseed after red oil (which can be boiled twice), boiled for 20 minutes, and then the aniseed is taken out, and 2.5 kg of sweet noodle sauce (with good quality), Wang Shouyi 13 small bags, appropriate amount of bean paste, appropriate amount of garlic powder and a little curry powder are added.