Recipe: 10 pounds of Chaotian pepper, 2 pounds of garlic, 500 grams of salt, and 20 grams of Sichuan peppercorns.

The authentic method of Sichuan peppercorns:

1. Pick out the broken peppers, wash the rest with water and soak them thoroughly. Place the washed peppers in breathable containers and dry them in the sun.

2. The surface moisture of the peppers can be basically dried in the sun. Remove the green stems from the peppers.

3. Chop peppers: first cut into strips, then chop. Cut to the size in the picture and it's almost there. If the amount of pepper is small, you can cut it with gloves on. If the quantity is large, it’s better to start.

4. The ratio of peppers is half chopped by hand and half crushed with a blender. Add minced garlic. The amount of garlic can be more or less, more is more fragrant.

5. Add appropriate amount of peppercorns and sufficient salt. Generally, it is less than 10 kilograms of peppers, paired with 1 and a half bags of salt. One bag of salt is 350 grams, for reference only.

6. Wear gloves, stir evenly, then put it in a crisper box and store it in the refrigerator.

Tips

Chopping boards, knives, and containers for chopped peppers. Wash all tools until they are oil-free and dry them in the sun.

2. You must not use an electric mincing machine to make chopped peppers. If you don’t master it well, it will turn into paste.

3. It is best to wear gloves when chopping peppers, otherwise your hands will still be burning and painful after making the pepper sauce. ?

4. Covering the mouth of the bottle with plastic wrap has two functions: one is to seal, and the other is to isolate the hot sauce from the metal bottle cap, making it less likely to corrode and rust. ?