Chili Pepper Sauce

Prepare the big radish.

Wash the radish and cut off the top and root ends. Cut it into small cubes about 1 to 1.5 centimeters in size.

Wash the soybeans and soak them in water until they are fully swollen and have no wrinkles.

Wash the peanuts and soak them in water until they are fully swollen and have no wrinkles.

Then add the soybeans and peanuts to the Sichuan peppercorns, star anise, and water, and place them on the fire to cook. When they are about 90% cooked, add salt and continue cooking until fully done.

Prepare green onions, ginger, garlic, Sichuan peppercorns, and star anise.

Place the pot on the stove and add salad oil. When the oil is 70% hot, add Sichuan peppercorns and star anise to fry until fragrant, then add scallions, ginger, and garlic to fry until fragrant.

Then add the diced radish and stir-fry evenly.

When the radishes begin to slightly change color, add the dark soy sauce and stir evenly.

Add the red chili peppers again.

Add the bay leaf.

Then add the cooked peanuts and soybeans along with a small amount of salt, and add an appropriate amount of water to simmer until the radish is fully cooked.