How can crispy peppers be crispy, fragrant and not spicy?

Take out the seeds of dried peppers and set them aside.

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Add 500ml of water to the pot and bring to a boil. Add 100g of dried chillies and cook for three minutes. Remove and drain.

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Add 20 grams of starch, 20 grams of glutinous rice flour and 20 grams of sesame seeds to pepper and stir well.

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Add 100ml oil to the pot, heat it to 60%, add pepper and fry it to purple, remove and drain for later use.

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Pour 50 grams of peanut kernels into the pepper section, add 5 grams of sugar and 5 grams of salt and mix well.