Seasoning: 500g Zanthoxylum bungeanum (dried red tip), 600g ginger, 250g peanut oil, 40g monosodium glutamate, 0/00g salt and 375g starch.

The practice of soybean hot sauce: 1. First, wash and fry soybeans, peel and grind them into powder, dry grind peppers into powder, and wash and cut ginger into powder.

2. Then use 250g of water, pour in the bean powder and stir until it boils.

3. Add cooking oil, salt, Jiang Mo, Chili powder, monosodium glutamate and raw flour (glutinous rice flour) and stir well.