Chili ingredients: 250g dried chili pepper, 10g Sichuan peppercorns, 80g cooked sesame seeds.

Ingredients for cooking oil: 1000 grams of rapeseed oil (optional: 2 star anise, 1 small piece of cinnamon, 1 grass fruit, Sichuan peppercorns, onion and ginger)

1. Dried Rinse the peppers and dry them. If you don’t like washing with water, you can use kitchen paper to wipe off the dust on the surface of the peppers.

2. In a dry pan without oil, stir-fry the peppers over low heat.

3. Take out the dried chili and cut into sections. A Complete Collection of Sichuan Cuisine Recipes

4. Put a little oil in the wok, stir-fry the dried chili segments over low heat until slightly crispy, and then use a food processor to break the chili segments into pieces (this step is better if you can mash it by hand).

5. Put the chopped chili pepper, cooked sesame seeds and fried peppercorns into a heat-resistant basin and stir well.

6. Heat oil in a wok, add spices, green onion and ginger and simmer over low heat until fragrant.

7. Remove the onion and ginger. Remove the spices and put them in the chili pot.

8. Heat over medium heat until the oil smokes, turn off the heat, let it sit for a while, then use a large spoon to slowly pour half of the oil into the chili mixture, stirring while pouring.

9. After two minutes, when the remaining oil feels less irritating, pour in the other half of the oil.

10. Mix well and let it sit overnight.