The cold dishes are delicious. Guan Jian relies on seasonings to make the sauce for the cold dishes: Ingredients: half a bowl of Sichuan peppercorns, 1.5 bowls of cooking oil, 1.5 bowls of boiling water, appropriate amounts of onions, ginger, and garlic.

Method: 1. Pour boiling water into the peppercorns. The ratio of water to peppercorns is 1:1. The water can soak the peppercorns. The soaking time is about 1 minute.

It can be soaked in boiling water to bring out the numbing flavor in the pepper.

2. Filter out the water in which the peppercorns are soaked and keep the peppercorns for later use.

3. Cut the chives into sections, slice the ginger, and cut the garlic into cubes for easy removal after frying.

4. Heat the pot and add vegetable oil. The ratio of vegetable oil to Sichuan peppercorns is 3:1. The sesame oil produced with this ratio is fragrant and numb, and is most suitable for cold dishes.

5. Add the minced onion and ginger and fry slowly over low heat.

6. During the frying process, stir slightly to allow the aroma of onions, ginger, and garlic to be more fully integrated into the oil, making the sesame oil taste numb and fragrant.

7. Fry until the onion, ginger and garlic are slightly brown.

8. Pour in the soaked peppercorns.

9. Fry in oil for 5 seconds.

10. Turn off the heat and use the residual heat of the oil to simmer out the numbing flavor in the peppercorns. The peppercorns will not be mushy and have a full numbing flavor.

11. Simmer until the oil becomes cool and filter out the sesame oil.

Put the filtered sesame oil into a dry and sealed bottle and store it in the refrigerator. It can be consumed throughout the summer.

12. After filtering the sesame oil, do not throw away the remaining Sichuan peppercorns. Crush a few and add a few when making Sichuan peppercorn noodles or stewed meat for stir-fry. It will be equally delicious.