The ratio of oil to pepper is10: 3, and it is best to use vegetable oil, clove, tsaoko, cardamom and perilla, and the ratio of oil to oil is five catties. Dry pepper kang and crush it for later use; Stir-fry peanuts, white sesame seeds, fennel, Amomum tsaoko, cardamom and clove with slow fire, and then crush them for use. Put the oil in a tablespoon, heat it to 80%, subject to slight smoke, fry the ginger slices and shallots, then take them out (note that the ginger must be followed by the shallots), and rinse the perilla leaves in the oil several times. Never fry the perilla leaves, or the oil will turn purple. It is best to rinse them with a strainer before and after, about 10 second is enough. Turn off the fire at this time, and when the oil cools down to 60% (resolution method, there is no foam and smoke on the oil surface, and there is a slight noise when stirring, and there is a little smoke coming out of the pot), put half a catty of pepper powder, mix well, wait 1 minute, then add half a catty of pepper powder and mix well, and then wait 1 minute.