In boiling water add both the Kashmiri and regular Chillies together. If you can’t find the Kashmiri Chillies you can use a total of 40 regular chillies but the colour and texture will be different
Add the Sichuan peppercorns and boil for 15 – 20 mins till the skins are nice and soft
Drain and keep aside to cool but reserve some of the boiling liquid
Once cool process adding a little water as required to get a smooth paste
Heat the oil and saute the ginger and garlic followed by the spring onions
Scrape the ground chilli in there and saute
Add the soya, vinegar and ketchup
Add the salt, sugar and pepper
Cook for 10 to 15 mins covered till the oil floats to the top
Cool and bottle and store in the fridge