Tied pepper
By VicentaLakin
The rain in Chongqing continued for two to three days, and there was still no sign of clearing. This week is a busy week, with morning programmes, noon calls for listeners, the next day's programmes, afternoon clips for the next day, and censorship of journalists' films. We're going home at night to work on the website, and the radio and television networks are in complete disarray. Dinner was still as light as possible, making a few spicy peppers. At last, the staple food did not hold up and ate two big buns — the only one that was supposed to eat, the sweat。
Recipe Recommendations
- green pepper appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- Weijixian soy sauce appropriate amount
- vinegar appropriate amount
- salt appropriate amount
- sugar appropriate amount
- chicken essence appropriate amount
- slightly spicy
- fried
- ten minutes
- simple
Steps for Tied pepper
1
Paprika washes off and pulls some shallow cleavers on the pepper, which is easier to taste, but not too deep. With someone else, I feel like I can skip this
2
Scrambled, scrumptious, half-scrambled, scrambled。
3
The hot pots are cold, the amount of oil can be slightly more, the peppers go down at 50% heat, the tatters are made out of the fire, and care is taken to flatten the tatters with a light roller of the pot. Get some pepper tar。
4
There's a little bottom oil in the pot, and it's hot, and it's fragrance。
5
Invoking a small fire of sauce。
6
Pleaked with green peppers, which are channelled into the pots of salt, sugar and chicken。Tied pepper Make Tips
PS: 1. Remove the stems from the green peppers, but do not remove the seeds. I learned from others that making shallow cross-hatches on the surface makes them absorb the flavor better, but I think they taste just as good without doing this O(∩_∩)O... 2. Adjust the ratio of soy sauce to vinegar according to your own taste. 3. Use low heat throughout; turn the peppers frequently while pan-frying to ensure the "tiger skin" blisters are even. 4. Use only a small amount of oil when sautéing the scallions, ginger, and garlic, otherwise it will easily splatter when you add the seasoning sauce. (Embarrassingly, I added a bit too much, and it crackled a couple of times when I poured in the sauce.)