1. Stir-fry the dried Sichuan peppercorns in a steel pot until they are fragrant. When there is a crackling sound, turn off the heat and let it cool before placing it on a large chopping board. After cooling, the peppercorns are very crisp and easy to crush.

2. Use clean white paper to spread on the peppercorns, roll it out with a rolling pin, repeat it several times, gather it up and roll it out again, until most of it becomes powdery.

3. Use a net to dry and filter several times, and put the powder into a glass jar. The rest is pounded, dried in a net, and filtered. Finally, there are some white shells left. You don’t need them, or you can fry them before cooking next time and discard them.