Preparation: Zanthoxylum bungeanum 100g, rapeseed oil 500-600g, appropriate amount of water, green onion 1 root.

1, wash100g of Zanthoxylum bungeanum and soak for about half an hour to make Zanthoxylum bungeanum fully absorb water;

2. Pour the soaked peppers into the pot and dry the water with high fire;

3. Smoking means that the water will dry immediately, so be careful not to paste the pot;

4. When the water is dry, pour 500 grams of rapeseed oil and green onions and simmer together. The green onions are burnt, so you can turn off the fire;

5, the pepper is brown, turn off the fire;

6. Onions are also burnt;

7. Filter out pepper, cool and bottle. Filter the pepper and hemp, put them away, and add a spoonful when eating hot pot or cooking to avoid waste;

8, the oil is cold and bottled.