Sichuan pepper0.5 or Sichuan pepper powder 0.2, driedChili peppers0.3, SichuanFermented bean pasteSauce3, sugar 1,Vinegar1,,Gingerand garlic, alcohol,Soy sauce,Monosodium glutamate (MSG)as appropriate.The preparation method is to first fry the chili pepper segments until brown, then add Sichuan peppers to stir-fry until fragrant. Stir in the scallions, ginger, and garlic before adding the other seasonings.To enhance the numbing flavor, you can also add some Sichuan pepper powder.(Frying Sichuan peppers releases fragrance; the numbing flavor comes from the Sichuan pepper powder).The characteristic is golden red in color, spicy and numbing with a rich aroma, slightly sweet and sour.Can be used to makeSpicy Fishor Mapo Tofu.Tofuetc.