To a small bowl, put the red chilies and Kashmiri red chilies and the hot water
Soak it for 15mins
After 15mins, move it to a mixie or grinder, add the kashmiri chili powder, and the water
Grind it into a paste and keep it aside
Into a pan, heat vegetable oil
Add ginger, garlic chops, stir for 2mins
Then add the onion and saute it for 3mins
Then add the chili paste made before
Stir and mix well to the onion
Add the black pepper powder, soya sauce, sugar, salt and vinegar
Stir between adding each of the ingredients
Stir until the water reduces and thickens
Cook for 5mins
Then take off the stove
The Schezwan sauce is ready