1, raw materials:

200g of dried pepper, 20g of Sichuan pepper/kloc-0, a handful of chopped green onion, 3 garlic heads (whole garlic, not garlic cloves), 25g of salt, a little monosodium glutamate and three spoonfuls of sesame paste (or peanut butter);

2, the production method:

(1) Fried Chili oil: Put the dried Chili into a seven-minute-hot oil pan, control the low heat, and fry until the Chili begins to turn dark brown. Take out the pepper and pour it into a bowl to cool, and the pepper will become brittle.

(2) Put Sichuan pepper sesame and onion segments into a hot oil pan and fry them together. Turn off the heat when you smell the pepper. Don't fry the peppers too much. Take them out and let them cool.

(3) Put the fried prickly ash and pepper into a bowl, mash them until oil is produced, and pour them into the bowl; Peel garlic cloves, add 5 grams of salt and mash them into garlic paste;

(4) Add 20g of salt and 20g of monosodium glutamate to sesame paste, and add cold boiled water to make paste.

(5) Mix sesame paste and garlic paste into paste. Dip it in sauce and pepper oil when eating.