Practice of burning preserved eggs with Sichuan pepper

1, prepare ingredients, 4 preserved eggs, 2 green peppers, 6-7 garlic cloves, a small piece of ginger and one onion.

2. Peel the preserved eggs first, cut them into sections for later use, and cut garlic and ginger into sections for later use.

3. Chop the shallots for standby, heat the wok, put nothing in the wok, put the cleaned green peppers in the wok, stir-fry until the skin is peeled, stir-fry and take out.

4. Scrape the charred epidermis with a knife, pinch the head and tail, and shred for later use. First make Chili oil, prepare about 50 grams of Chili noodles, and pour a spoonful of cold oil (peanut oil).

5. Stir well and cool the oil. This step is to prevent the pepper from being burnt when pouring hot oil in the next step. The oil in the pot is boiled and the oil temperature is 80% hot. Pour the hot oil into the stirred Chili noodles. It will boil at this time.

6, hot oil Chili noodles to boil, pour a spoonful of rice vinegar, Chili oil is ready, start to adjust juice, mix the prepared minced garlic with Jiang Mo, and add half a spoonful of sesame oil.

7. Add 1 tablespoon pepper oil, 3 tablespoons rice vinegar, 1 tablespoon soy sauce, and finally add a spoonful of salt and mix well.

8. Scoop Chili oil into the prepared juice and mix it according to your favorite spicy degree. When the soul juice is ready, put the shredded green pepper on the preserved egg, and then slowly pour in the soul juice.

Baked preserved eggs with pepper is a traditional local dish in Sichuan Province, belonging to Sichuan cuisine.

Spicy and refreshing, elastic, slightly sour appetizer.