Method:

(1) Remove the pedicels and seeds of Zanthoxylum bungeanum, pour the skin into a wok and fry until brown, then pour it off while it is hot and grind it into fine powder.

(2) Pour the salt into a wok, stir-fry until the water in the salt is completely evaporated, and when the particles can be separated, pour the finely ground pepper powder and stir-fry with the salt to obtain the pepper salt.