1. Wash Zanthoxylum bungeanum, dry it a little, chop it into small pieces, add proper amount of salt once, and adjust it later.

2. Peel ginger and chop it into powder, and chop garlic into powder. The ratio of ginger and garlic to chopped pepper is about 1: 6.

3, mix all the ingredients, be sure to wear gloves, and then make appropriate adjustments, salt can be more appropriate, make the chopped pepper salty, so as to keep fresh, because it is a dish, the salty point does not matter.

4. Put it in a big glass bottle that is washed and dried. Cover the bottle with plastic wrap and put it in the refrigerator. Usually you can eat it in a week.