Braised chili pepper is the originator of the next meal, fresh and spicy fragrance, salty taste mixed with soy sauce, people who love chili pepper use it to mix rice, drink, eat steamed bread, are the magic weapon of the sweeping meal, this dish has more flavor, so it is also one of the side dishes prepared by our refrigerator.
Food Material List
2Selected Soy Sauce30 g or about five tablespoons
1Ten peppers, clean them, wipe the water with kitchen paper, cut them into small pieces, and if you like spicy food like me, dont go to seeds.
2The selected soy sauce used this time was drawn from the trial of bean and fruit delicacies. The first time I won the lottery was very exciting. Ah, opening a bottle of this soy sauce is different from the soy sauce now on the supermarket shelves. It smells not pungent. Yesterday, the owner of the Post said that it would not come out with a big package. It makes my heavy taste soy sauce control very mulberry heart.
3Get down to business. Hot oil. Its twice as oily as cooking every time. I use corn oil. I dont think it will cover up the aroma of pepper.
4Hot oil with chili pepper. Add salt after stirring. Medium heat, start frying, dont turn the pan.
5Its OK to fry over a small fire, and the surface of many peppers has been fried.
6When adding white sugar to stir-fry, the volume ratio is reduced by half. In Northeast Chinese, the stir-fry is wilting.
7Add soy sauce. Stir-fry repeatedly.
8Its out of the pot. Today we used it to mix noodles. It cant stop at all.
9Serve the dishes.
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