Stir-fried dried green pepper | Hunan Food Notes

Overview

It is said that this is one of the least technical recipes, but I believe that everyone’s recipe will have a different taste. In addition to the differences in ingredients, there are also subtle differences in the methods. The dried incense I used was brought back from Huaihua, western Hunan by my sister-in-law during the Chinese New Year. It is their specialty ingredient, so it is even more precious.

Tags

• hot dishes
• home cooking
• old man
• dinner with friends
• spring recipes
• lunch
• hemostatic conditioning
• dried fragrant
• edible oil
• tempeh
• garlic
• green pepper
• salt
• soy sauce

Ingredients

Steps

1. 1 Boil the dried fragrant sticks in a pot (other dried fragrant sticks may not need to be boiled), then cut into strips. Cut the chili into diagonal sections, crush the garlic, and soak the black bean in cold water for about 2 minutes;

   

2. 2 After heating the pan, add an appropriate amount of cooking oil. After the oil is hot, add green peppers and stir-fry over high heat;

   

3. 3 After the green pepper softens slightly, set it aside, add a little cooking oil, and add the garlic to the pot;

   

4. 4 Pour in the dried fragrant beans and black bean paste, add an appropriate amount of salt, and stir-fry for about 2 minutes;

   

5. 5 After pouring an appropriate amount of soy sauce for coloring and seasoning, add a little cold water, wait until the water boils, then remove from the pan and put on a plate;