Practice of Fuzi Pepper in Hengyang, Hunan Province

Hunan Hengyang Fuzi pepper is a native dish in Hunan province, and its production has certain procedures from the preparation of ingredients to the production steps.

Ingredients include: green pepper, glutinous rice, Toona sinensis powder (or spiced powder), salt, oil, garlic and onion.

The manufacturing steps are as follows:

1. Choose fresh, big, fleshy and fat old green pepper, remove the pedicle and cut a gap to facilitate the brewing of glutinous rice flour into the pepper.

2. Stir-fry glutinous rice and grind it into powder. Pay attention to using ceramic tiles or mechanical grinding, but now the glutinous rice flour milled by mechanical grinding may taste worse.

3. Add salt and Toona sinensis powder to glutinous rice flour and stir well. Then pour an appropriate amount of warm water, stir until you can grasp it with your hands and loosen it.

4. Brew glutinous rice flour into the pepper, and be sure to fill it to ensure that there is no gap in the pepper.

5. Put the soaked pepper in a pickle jar and store it in the shade for at least one week.

6. A week later, take out the pickled "Fuzi pepper", pour the rapeseed oil into a hot pot, add pepper after the oil is boiled, fry it in medium heat until it is brown, and serve.

The above is the practice of Fuzi pepper in Hengyang, Hunan. This dish has a special flavor, with spicy peppers, glutinous rice and a touch of Toona sinensis, which makes people have an appetite.