How to make knife-edge pepper

Ingredients: 250 grams of dried red pepper, 50 grams of dried red peppercorns. (Chili peppers can be dried red seven-star peppers, two vitex strips, bullets or millet peppers). Steps:

1. Place a clean pot on the fire and pour in a little base oil. When it is 50% hot, pour in the Sichuan peppercorns and chili peppers and slowly stir-fry over low heat until fragrant.

2. Stir-fry the pepper and chili pepper until the water dries out quickly, turns to brown in color, and becomes crispy in texture. Quickly remove from the pan and spread out to cool.

3. After cooling, the Sichuan peppercorns and chili peppers become fragrant and crispy. Pour them on the cutting board and chop them into pieces with a knife to form knife-edge chili peppers.