Take 6 sichuan pepper in a hand mortar and pestle. You can add lttle rock salt along for easy grinding.
Grind it coarsely and set it aside.
Remove the stem part of red chillies, cut open and remove the seeds. Deseeding is optional, but I chose to remove them to reduce the spicyness a bit.
Now transfer all the red chillies to a bowl.
Discard the seeds and stem part.
Add hot water to it till immersing level. Soak red chillies in water for atleast 30 mins.
Set aside undisturbed for 30 mins. After 30 mins it looks like this.
Drain water using a colander or strainer.
Now add this to a mixer jar along with little water.
Grind it to a fine paste like shown here. Add water little by little and keep grinding till you get a smooth paste, Set aside.
Heat 6 tablespoon oil in a pan - add 1/4 cup garlic, 1 tablespoon small onion and 1 teaspoon ginger finely chopped.
Fry for a minute.
Fry until it turns golden.
Add the red chilli paste along with required salt.
Give a quick mix. Cook for 10-12 mins or until the color changes to dark red and the texture also changes.
Color and texture has changed now. It will be more coarse and oil starts oozing out, also the mixture starts to leaves the sides of the pan.
Now add 1/2 teaspoon soya sauce, 1 tablespoon vinegar, 1 teaspoon pepper powder, crushed sichuan pepper, 2 tablespoon tomato sauce.
Give a quick mix.
Now it is cooked.
Finally add 1 teaspoon sugar.
Mix it well.
Oil oozes out and Homemade Schezwan Sauce is ready!
Let it cool down for a while then store in a clean dry container.