Chili

Name: Chili
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 1 small pot Hot pepper; 3g salt; 3g Soy sauce; 1 tablespoon Doubanjiang; 10g tea oil

by futurefangqi

4.6 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

3

The season when green peppers and cucumbers come out, I can see these two dishes almost every time on the table of our rural farmhouse. My favorite is to eat cold rice with these two dishes, especially the bibimbap with chili soup. It's bowl after bowl, and it will only stop if you grab the bowl.

Ingredients

1 small pot Hot Pepper
3g Salt
3g Soy Sauce
1 tablespoon Doubanjiang
10g Tea Oil

Chili

1. Remove the seeds of the green pepper, wash and control with dry water; heat the pot vigorously, add the tea oil, and then add the chili

2. Use a spatula to press the chili vigorously, put the garlic on one side when the tiger skin is up, then turn it over and fry the other side, and put salt on both sides (a little bit is fine)