Step 1

Cut the dried whole chili peppers. If you want to reduce the hotness, discard part of the seeds.

Step 2

Fry the pepper sections over slow fire until they turn dark red (the purpose of this step is to stimulate the aroma).

Step 3

Transfer the dried chili peppers into a stone mortar and then crush roughly.

Step 4

Transfer the crushed chili flakes to a bowl, add Sichuan peppercorn and toasted sesame seeds.

Step 5

Add oil in wok and cut the spring onion into one inch sections and slice ginger. Fry over slow fire until they becomes brown.

Step 6

Transfer them out and then add dried spices. Continue fry over slow fire until aromatic. Move the spices out.

Step 7

Pour around 1/2 cup of hot oil into the chili fakes. Mix well.

Step 8

Turn up the fire and heat the oil until almost smoky. Pour the remaining hot oil into the chili flakes.

Step 9

Pour to a air-tight container, wait for 1-2 days until the red color is formed.