Fish-flavored rapeseed

Sichuan cuisine has a very famous seasoning, is pickled pepper, commonly known as "fish chili", with bright red color, spicy but not dry, spicy slightly sour characteristics. Generally speaking, there are roughly three kinds of pickled peppers in Chengdu's seasoning market today: one is Erjin bar pickled pepper, which is relatively long, spicy and fragrant, so it is indispensable for making traditional Sichuan fish shredded meat; the other is bullet pickled pepper, which is short, chicken heart-shaped and spicy enough. Because of its good shape, it is often used as a whole in pickled pepper dishes; There is also a kind of Mexican pickled pepper, which is not produced in Mexico, but introduced from Mexico. Now it is planted in Ya 'an area of Sichuan Province. Its meat is thick and long olive-shaped. After brewing, it can be used as an appetizer, but it is rarely used in pickled pepper dishes.
Today, I cooked a fish-flavored rape, which is a dish I ate from childhood to adulthood in Chengdu. Originally, purple rapeseed is relatively bitter, but the bitterness of rapeseed made with the flavor of fish is basically eliminated, and the flavor of fish leaves teeth, which is quite comfortable! The fish-flavored rapeseed my father made was still purple after frying, but I couldn't achieve this craft at all. When I fried it, it turned green! But the fish-flavored ingredients on rapeseed are like dead branches and spring again!-- I am completely comforting myself ~ everyone will make do with it!