Appetizer pouch pepper(kai wei he bao la jiao )

Appetizer pouch pepper

Introduction:

"The traditional hot pepper in Nanchang pouch must be fermented with Douchi, and it tastes salty. It's a good choice to eat rice and porridge. It seems to be a little similar to Hupi pepper, but the requirement of Nanchang pouch pepper is to reduce Hupi. After frying, the skin of pepper is slightly crisp, the meat is soft and glutinous, and it is not greasy. Why is it called "pocket pepper"? From the appearance of pepper, we can see that the pepper without pedicle is like a pocket, isn't it

Production steps:

Step 1: remove the pedicel of green pepper and use the tool face for fracturing.

Step 2: Chop garlic and lobster sauce. (if there is dust on the surface of the lobster sauce, put it into a sieve and wash it with water.)

Step 3: pour 3 tablespoons (45 ml) cooking oil into the frying pan, turn down the heat, and pour the green pepper into the frying pan.

Step 4: slowly oil hot, you can hear Zizi sound, stir fry with shovel, this can prevent tiger skin. At this time, you can add Douchi and garlic, stir fry evenly.

Step 5: as the oil temperature rises, turn it every 4-5 seconds. When you turn it with a shovel, press the green pepper with the back of the shovel. This will make the taste more uniform. Green peppers begin to soften, you can add soy sauce.

Step 6: green pepper begins to soften, you can add soy sauce.

Step 7: slowly you will find that some green peppers are almost ripe, and some still look very raw. At this time, push the raw peppers to the center of the pot, press a few times with a shovel, and turn them in time.

Step 8: until all the green peppers are close to each other on both sides and soften, just add appropriate amount of salt and chicken essence and stir well before leaving the pot.

Materials required:

Thin green pepper: 400g

Douchi: 10g

Garlic: 2 cloves

Veteran: 15g

Salt: a little

Chicken essence: a little

Note: the peppers are more delicious and delicious every other meal. In my finished product picture, I make them at noon and take photos in the afternoon.

Production difficulty: simple

Technology: decocting

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Kai Wei He Bao La Jiao