1. Chili peppers can be used any way, as hot as possible, pickled before cooking
2. Chili peppers cut in the frying time will not splash oil, moisture must be controlled, I also used kitchen paper towels to wipe one by one (but the second time I did not cut, although also cracked, but still not splashed too high, twice. Contrast feeling, cut more delicious, not cut green pepper taste more intense and more spicy, both are good.)
3. The proportion of soy sauce and seasoning I was thinking about put, I suggest you put all seasonings in the first time to taste, and then add components, as appropriate, as for dripping vinegar, the first time I used stale. Vinegar, ginger and garlic vinegar used for the second time, both tastes good
4. Personally, the quality of soy sauce for pickling this vegetable is still very critical. I used sauce with red sauce for the first time (so the finished product is very black), used old soy sauce for the second time, and planned to try
5 with soy sauce for the next time. After picking out the ginger slices and pepper, if it tastes too strong, put it in the refrigerator, eat it in a week, dont do too much at a time, because fried, the storage time is not very long.
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