Ingredients: salt,Sichuan pepper (preferably the red variety from Sichuan),garlic, tender ginger,fresh red chili peppers,fermented glutinous rice wine (for fermentation. I forgot to add it before, but added later),cinnamon stick in small amount,star anise a few small pieces,sugar cubes a few,chicken essence a teaspoon,onion one.OctagonSteps:1. Clean the tender ginger with a brush, cut it into smaller pieces (just enough for each serving), and dry off the water.2. Remove the stems from the fresh red chili peppers, discard those with wormholes or damage, rinse under clean water, and dry off the water.3. Peel the garlic cloves, wash them, and dry off the water.4. Remove the outer layer of the onion, wash it, and cut into large pieces.

5. Boil half a pot of water (the amount depends on the size of the pickle jar), add salt until it dissolves and the water cools down.

6. Put all the ingredients into the pickle jar, cover with the small lid, then the outer lid, and fill the water moat with water. The initial preparation is now complete.

2, Fresh red chili peppers remove the stem, discard those with insect holes or damage, wash thoroughly and drain.

3, Peel the garlic cloves, wash them clean and drain.

4, Peel the outer skin of the onions, wash and cut into large pieces.

5, Boil half a pot of water (the specific amount depends on the size of the pickling crock), add almost a full packet of salt (make sure it's quite salty as vegetables will consume much of it later).

6, Put all the ingredients in the crock, cover with the small lid and then the outer lid. Fill the water moat with water; this concludes the initial preparation work.