Because it was Hunan cuisine, this time another hot dish was served-spicy fermented bean.
The fermented bean in this dish is fermented and dried by the people in western Hunan. It does not add salt and has a strong bean flavor and full flavor.
Miao family members pay attention to purity and simplicity when cooking. They do not need to put in too much ingredients to enhance the fragrance or too much gorgeous decoration.
In fact, this is like the character of our Miao family-bold, simple, simple and upright!
I hope this hot spicy fermented bean will bring a hot summer to all the delicious food world! The four seasons are booming!
Spicy fermented bean sauce
By ZoieParisian
Recipe Recommendations
- douchi 300 grams
- green pepper 100 grams
- red pepper appropriate amount
- Jiang 10 grams
- garlic 10 grams
- chives 2 pieces
- salt 1 teaspoon
- rapeseed oil 50 grams
- super spicy
- fried
- ten minutes
- simple
Steps for Spicy fermented bean sauce
1
Chop the green and red peppers, shred the ginger and garlic, and chop the green onions into chopped green onions for later use.
2
Heat the pan, add rapeseed oil and cook until 80% hot, add shredded peppers and stir-fry to remove water vapor.
3
Stir fry the peppers until they are raw, add the fermented beans and stir fry, add appropriate amount of salt.
4
Add ginger and garlic and stir fry until the fermented bean and chili are dry and moist. Add chopped green onion and serve on a plate.
5
Spicy fermented beans are finished!-- Hot dishes, hot love!