Scallion and Chili Bean Sauce

Prepare the raw materials, chop everything, and set aside.

Sichuan peppercorns, numbing pepper, star anise, and bay leaves are roasted on low heat without oil to bring out their aroma.

Add oil to the roasted seasoning, add a little more than usual, cook on low heat, add dried chili peppers, and fry until fragrant.

Add the prepared chopped green onions into the fried seasoned oil, fry over low heat until the onion fragrance comes out, then add the chopped chili and continue to stir-fry until fragrant.

In the scallions and chili fried until fragrant, add the soybean paste, then pour in cooking wine, oyster sauce, and sugar, stir-fry over low heat until the sauce aroma comes out, and add a little salt before taking it off the heat.

Once finished, remove from the pot, let it cool, then place it in the refrigerator. When eating, just take out the amount you need.