1. 500g millet pepper, 500g green pepper, 100g minced garlic, 50g minced ginger, one spoonful of white sesame seeds, half a spoonful of salt, appropriate amount of ginger, appropriate amount of green onion, 2 coriander roots, appropriate amount of star anise .

2. Wash 500 grams of millet pepper, dry out the water, chop into small pieces, and put into a non-stick pot.

3. Wash 500 grams of green peppers, drain them, chop them into pieces, and put them into a non-stick pot. Then add 100 grams of minced garlic, 50 grams of minced ginger, a spoonful of white sesame seeds, half a spoonful of salt, and a spoonful of crushed chili.

4. Heat rapeseed oil in another pot. Add ginger, green onions, coriander, star anise, bay leaves, and cinnamon under low heat. Fry over low heat until golden brown, remove and set aside.

5. The oil temperature in the pot rises again. After it rises, pour the hot oil into a non-stick pot with chopped chili peppers. Stir while pouring the oil. Stir evenly and then simmer over low heat. Boil it until it stops growing, which can increase the storage time.

6. Add a little thirteen spices and soybean soy sauce, stir evenly, take it out of the pot and let it cool.