I made it with Facing Heaven Chili Peppers the first time I made it, and Korean gochugaru the 2nd time. I plan on making it with Er Jing Tiao and Den Long Jiao peppers in the future. I used toasted rapeseed oil. I used black peppercorns, star anise, sand ginger, cloves, cassia cinnamon, black cardamom, bay leaves, freeze-dried garlic, and Sichuan peppercorns for aromatics.
