1 Fresh green peppercorns pick off the leaves and stems. (There are thorns on them, cut them with scissors)

2Rinse with water to remove dust and impurities.

3Drain the washed peppers.

4Heat the oil in a wok

5Pour the hot oil over the peppers in batches.

6Drizzle the hot oil for the second time. (The oil is poured over the peppers to extract the fragrance)

7Heat the oil in the pot and pour it all into the bowl of peppers

8Cover while it's still hot to extract the fragrance of the peppers again.

9 Fish out the peppercorns and return to the pot to remove the water. The color is light yellow,

II. If it is to hemp flavor pepper oil, the practice is:

Next 500 grams of peanut oil, burned to eighty percent heat, down into the pepper 175 grams, fried to black, the oil will be decanted into the seasoning jar that is. Pepper oil attached recipe: seasoning

25 grams of pepper, 25 grams of green onion, 25 grams of ginger, 100 grams of peanut oil, 50 grams of sesame oil. With these fried peppercorn oil oil color light yellow, numbing and refreshing.

Note: Be sure to fry on low heat, and dry the peppercorns after frying can be fished out and filtered.