Spicy pepper with black bean sauce(chi xiang lei la jiao )

Spicy pepper with black bean sauce

Introduction:

"A homely dish home dishes, simple, spicy, spicy, with a strong local flavor. This dish should be a southern dish, which has never been cooked before, but it is attracted by its way of doing it: hot pepper, "hot pepper" seems so heroic here. I'm not very spicy, so when I do it, I use ordinary green and red peppers, which are generally spicy. Because of the addition of Douchi, the taste of this dish becomes very unusual. It tastes spicy and has a thick sweet and greasy taste. Because of its special method and thick fragrance, I think it's a dish with strong home flavor. "

Production steps:

Step 1: wash the pepper, remove the stem and seed, shred the ginger and slice the garlic.

Step 2: heat the oil in the pan, add shredded ginger and garlic slices, and the lobster sauce is super fragrant.

Step 3: pour in the pepper section and stir fry over low heat.

Step 4: add appropriate amount of refined salt, stir fry pepper with fine fire, and make skin blister.

Step 5: put the fried pepper into a clean container and pound it into mud with a wooden stick (clean bowl, rolling pin).

Step 6: mash the pepper.

Step 7: put the chili paste on the plate and sprinkle with chopped green onion.

Materials required:

Fresh pepper: 200g

Douchi: right amount

Refined salt: right amount

Vegetable oil: right amount

Ginger: moderate

Garlic: right amount

Shallot: moderate

Note: 1. If you like spicy flavor, you can choose hot pepper such as Wangtian pepper. 2. After the pepper is washed, seeded and pedicled, cut it into sections and pat it with a knife. It is easy to be soft and rotten when frying.

Production difficulty: simple

Process: firing

Production time: half an hour

Taste: medium spicy

Chinese PinYin : Chi Xiang Lei La Jiao