1. Cleaning: Sichuan pepper seeds are cleaned through screening. After removing the peppercorns and other impurities, it is appropriate to heat them in a household rice cooker until they are fragrant and not mushy.

2. Crush: Crush the heated Zanthoxylum bungeanum seeds with a stone grinder or stone mortar until they are powdery (the smaller the particles, the better).

3. Boil the oil: Put the ground pepper powder into a pot of boiling water, and stir it with a shovel or wooden stick (about 2.5 kg of water plus 1 kg of cooked pepper seed powder). At the same time, continue to heat and keep warm for about 1 hour over low heat. Most of the fat contained in the pot will gradually float to the surface of the pot. Let it sit for about 10 minutes, then use a metal spoon to skim off most of the floating fat.

4. Oil removal: After skimming out most of the oil, use a metal flat ladle to gently press it for a few minutes to cause the oil droplets in the material to float out and accumulate. Then use a metal spoon to skim off all the oil. . The oil yield of Zanthoxylum bungeanum seeds is generally about 25%, which is a higher-quality seasoning oil produced by farmers.

5. Residue cleaning: Take out the water and oil residue from the pot and dry it in the sun, which can be used as fertilizer or mixed with feed.