1. Material: 50g of dried pepper, 0/00g of peeled peanut/kloc-0, 70g of raw sesame, 35g of corn starch, 6g of salt, 3g of sugar, 0/0g of egg white/kloc-0, 2g of clear water10g, 2g of chili oil and a proper amount of edible oil.

2. Cut the dried pepper into pepper heads, pour off the pepper seeds, and then cut into three sections.

3. Soak the pepper skin in warm water for 30 minutes.

4. Boil the water, add the pepper peel and cook for 5 minutes, then remove the cold water and drain.

5. Pour 70g of raw sesame seeds, 35g of corn starch, 3g of salt and 3g of sugar into a large bowl, mix well, add the drained dried chilies, stir fry from the bottom by hand, and pour the dry powder into the chilies.

6. Add a small amount of egg white liquid several times, so that the remaining dry powder can be evenly dipped in the dried pepper.

7. Preheat the oil pan to 140℃, first add peeled peanuts, fry for 5-6 minutes on low heat, fry until golden brown, and take out and drain the oil.

8. Reduce the oil temperature to 140℃, add the dried chilies, fry for 5-6 minutes with low fire, fry until crisp, and drain the oil.

9. Add 2g salt and 2g Chili oil to the fried peanuts and stir well.

10, then pour in the fried crispy peppers and mix well.