Pizza oil

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Precious peppers are washed away and dry moisture is controlled

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Cut the middle of the pepper, but not in half

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15 minutes of salt salt salting

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(b) Feeding oil on the fire and slowly frying peppers when burning to 80% heat

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When one of the skins is yellow, then the other is to be turned

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The skin of both faces is yellow and the peppers are softer

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(b) Transferred a little sauce and turned it over for a minute

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We'll be out in a minute。

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Here we go

Cooking Tips: 1. There is no need to remove the seeds from the hot peppers; this makes them taste more fragrant. 2. Slitting the middle of the hot pepper can effectively shorten the frying time and allow it to absorb flavors quickly. 3. Since salt was already added when marinating the hot peppers, do not add more when braising, otherwise it will be too salty. 4. Use slightly more oil than you would for regular stir-frying, but not too much; the amount should mainly depend on the quantity of hot peppers. 5. When frying the hot peppers, the oil may splash, so protect yourself to avoid burns. 6. Do not add too much soy sauce, otherwise the hot peppers will turn black and look unappealing. 7. Do not braise the peppers for too long, otherwise they will burn. 8. Control the oil temperature well; medium heat is generally suitable. Trivia: Oil-braised peppers (hot peppers) is the name of a home-style delicacy. Peppers are rich in Vitamin C, which can help control heart disease and coronary arteriosclerosis, and lower cholesterol; they contain many antioxidants, which can prevent cancer and other chronic diseases; hot peppers can promote intestinal motility and aid digestion. Therefore, this dish is widely loved by the public.