I know it's important to cook Sichuan old oil, but I don't know which spice to put. Please give me some advice.

Three spices, three peppers and three seasonings in Sichuan cuisine.

The three spices are onion, ginger and garlic.

Three peppers are Zanthoxylum bungeanum, capsicum and capsicum.

These three ingredients are vinegar, Pixian bean paste and fermented grains.

Cooking needs onion, ginger and garlic, which is a universal truth, but Sanjiao is a renovation on the basis of the truth and a further expansion of the taste.

In particular, Sichuanese have made the patterns of these three kinds of peppers unique, producing a variety of flavors and creating a world-famous Sichuan style.

Seven flavors mean: sour, sweet, bitter, spicy, hemp, spicy, fragrant and salty. Eight flavors refer to: fish flavor, spicy, hot and sour, dry-roasted, pepper, red oil, strange taste and pepper hemp. Nine miscellaneous refers to miscellaneous materials.