How to make crispy peppers?

1. Material: dried Chili 100g, white sesame 100g, salt, chicken essence, custard powder 10g, 2 eggs, glutinous rice flour 10g, rapeseed oil without dried Chili, water without pepper and pepper, and empty bowl.

2. Cut the dried pepper vertically into two thirds, remove the pepper seeds, and be sure to clean them.

3. Soak the dried chili without chili seeds in water for ten minutes.

4. Boil the water in the pot, blanch the pepper for about 3 minutes, remove it, drain the water and put it in a bowl.

5. Add egg liquid, salt, custard powder, glutinous rice flour and white sesame seeds into another bowl, stir well, then pour in rapeseed oil, which must not exceed the amount of pepper. Add the washed dried Chili peppers to make them brittle slowly, and simmer over low heat all the time.

6. After the pepper is crispy to a slightly darker color, drain the oil with a colander, pour the oil out of the pot, add the dried pepper and the ingredients in the bowl, and continue to stir fry, or simmer.

7. Then wait until the pepper doesn't feel soft, and the pepper skin looks like a tiger skin green pepper. Turn off the heat, add chicken essence and a little pepper, stir fry evenly, and when the pepper is cold, it will be crispy.