In a pan, toast 50g Sichuan peppercorn on low heat.

Continue toasting and stirring until lightly brown.

Next, take out the mix from the pan and let it cool.

Once it cools, use a rolling pin and chopping board (or mortar and pestle) to grind it into a fine powder.

Use a sieve to separate the fine powder from the large granules.

Continue crushing the separated large granules to make them into fine powder.

Next, put 100g salt in a pan and toast on low heat until it becomes slightly brown.

Afterward, add 15g Chinese five spice powder and 15g paprika (optional for heat).

Lastly, add the sieved powder and mix all ingredients well.

Store it in an airtight container and use it to make salt and pepper chicken wings, salt and pepper crispy fried fish, and salt and pepper shrimp.