Ingredients: pepper 200g, flour 1 00g, egg1piece.

Accessories: 500ml of oil, 5g of salt, 4g of thirteen spices, 5g of Chili powder and 3g of chicken essence.

1. Wash Zanthoxylum bungeanum, control water, add salt, thirteen spices, Chili powder and chicken essence, mix well and marinate 15 minutes.

2. Beat the eggs into a large bowl filled with flour, add a proper amount of water, and stir thoroughly to make them stir into thick flour and egg liquid.

3. Put each pepper into the flour and egg liquid and turn it over so that the pepper is covered with the flour and egg liquid.

4, put the right amount of oil in the pot, burn the oil to 70% heat, and put the pepper into the oil pan with chopsticks.

5. Stir-fry the peppers on low heat, turn the peppers one by one with chopsticks and stir-fry until the peppers are golden.