1. Make red oil: after eating huangfeihong peanuts, take out the remaining peppers, Zanthoxylum and prickly ash.
2. Put a little cooking oil in the frying pan (usually 1 / 4 of the oil used for cooking). Heat the oil and turn it to low heat. Pour in the above seasoning, slowly fry the crisp, and then turn off the fire after 10 times of frying.
3. Cool the fried seasoning and grind it into pieces with a rolling pin. Put it into a heat-resistant container. At the same time, add some hot pepper flour and sugar.
4. Add 80-100g cooking oil into the pot, and pour it on the seasoning twice after the oil is hot. Stir evenly with a spoon, cool, fragrant red oil is ready.
5. The minced meat on Dandan noodles must be chopped up by yourself (because the minced meat directly bought in the market is too small, and there is no chewing head after stir frying). Cut the lean meat into 2, 3 mm thick large pieces, and then cut into long strips with a knife.
6. Cut the meat into small pieces.
7. Heat the oil in the frying pan and add the minced meat. Stir fry the water over a low heat. When the minced meat begins to dry a little, add the ginger powder and chili powder, stir fry well.
8. Add sprouts, soy sauce and cooking wine, stir fry for a few times and turn off the heat. The minced meat on the noodles is fried.
9. Start mixing bowl juice: (1 small bowl of Dandan noodles) add 2 teaspoons of soy sauce, 8 drops of sesame oil, 0.6 teaspoon of white sugar and appropriate amount of red oil, and stir evenly.
10. Add some salt to the water for cooking noodles. After boiling, pour the water into the noodles. After cooking, remove the water and put it into the bowl juice prepared in step 9.
11. Put minced meat and chives on the noodles, and then pour chicken soup or stock into the noodles.
12. The delicious traditional Dandan noodles are ready. Stir them before eating.