Peppercorns put in a pot on low heat and fry until yellow and dry with flavor out, with a pulverizer into a coarse powder. Because it is already crunchy, if you don't have a pulverizer, you can use a rolling pin to crush it. If you don't have a rolling pin, use a wine bottle instead. That's what I did~

Put the peppercorns in a bowl and set aside.

Heat the oil in a wok, and when it smokes, pour it over the peppercorns and stir with chopsticks. When it cools down, put it in a bottle. If you want to numb a little bit, use a pulverizer to crush the peppercorns and add them.