1. Ingredients: (two layers) chili powder, 1 spoon anise powder, 1 spoon salt and 1 spoon MSG, 1 spoon light soy sauce, 2 spoons balsamic vinegar, thirteen spices, onion, ginger. , garlic, onion and coriander, star anise, pepper, cinnamon, bay leaves, sesame.
2. When boiling water, add seasoning powder, salt and MSG, cook on high heat for 30 minutes and set aside.
3. Add 1 tablespoon of light soy sauce, 2 tablespoons of balsamic vinegar, 1 tablespoon of aniseed water, 1 tablespoon of mineral water to the minced garlic, mix well and pour into the cold skin.
4. All-Purpose Chili Oil: 1 tablespoon each thick and fine chili powder, white sesame and thirteen flavor liqueur (can be omitted if consumed immediately), 1 tablespoon slightly larger cooked oil, add salt andmix well. Heat the onions, ginger, garlic, onions, coriander, star anise, Sichuan peppercorns, cinnamon and bay leaves in 50% oil. Cook over low heat until the surface is golden brown. Discard the ingredients. bowl of chili powder several times and stir while pouring.
5. Pour all the seasonings into the cold skin and stir evenly.