Sichuan pepper bud sauce and preparation method thereof

The present invention provides a Chinese prickly ash bud sauce, and relates to the technical field of Chinese prickly ash bud sauce production, and the Chinese prickly ash bud sauce comprises the following raw materials: Chinese prickly ash buds, oil, monosodium glutamate, sugar, white sesame seeds, chili powder, crisp scallions, garlic granules, a flavoring agent, shiitake mushroom powder, soy sauce powder, shrimp powder, chicken powder, a yeast extract, green prickleyash oil and vitamin E; the preparation process comprises the following steps: unfreezing the pepper buds, draining, and chopping into small sections; oil is poured into a small electromagnetic stirring pot, the temperature is raised to 150 DEG C, pepper buds are added, and the pepper buds are fried until the pepper buds are crisp and all the pepper buds become dark; adding a flavoring agent, frying until the color is darkened, adding sesame and chili powder when the temperature is 118 DEG C, stirring and frying for 2 minutes; pouring the crisp