1. Prepare the raw materials first: chili pepper, Sichuan peppercorns (increase or decrease the amount of Sichuan peppercorns according to personal taste), cooking oil, etc.

2. Be sure to put less oil in the pot. The standard for less oil is: the oil will stick to the bottom of the pot and turn it over so that no oil drips.

3. Then turn on low heat, pour the other two ingredients into the pot and stir-fry until the peppers become darker in color and crispy. Turn off the heat, continue to stir-fry and let cool. Then put it in a food processor and grind it up.

4. Put it into a sealed bottle and jar for later use (can be used for spicy tofu, boiled meat slices, etc.).