Take out the stems of red chilies. Deseed half of the chilies and keep half with seeds that.
Soak red chilies in hot water for an hour. In a meanwhile heat oil (3-4 tbsp.) in wok or karahi.
Add garlic pods to it and fry them till they are golden brown. Sauté them continuously for even cooking.
Once garlic pods are light golden brown take them out in a bowl and let them cool down.
After one hour drain the water from red chilies. Put them in a mixer jar along with garlic and add very little water to a paste.
Now again heat the same oil and add fine chopped onions to it. Sauté till onions are little soft. Now add fine chopped ginger, celery and cook till they lose oil.
Now add ground chilli paste. Sauté and cook till it loses oil again. Now add sugar, salt, Sichuan pepper, soya sauce and mix everything.
Add vinegar and ¾ cup of water boil everything for a minute or till you see it is losing oil.
Switch off the heat and let it cool down. Schezwan sauce is ready. You can store it in air tight container in fridge for multiple weeks.