1. Wash and peel the chayote, cut in half and take some core! Especially tender, you don’t need to peel it, I also heard what the grocery shopping grandmother said... You can peel it when you get used to it! Cut into thin slices and peel, and shred as thin as possible to make it thinner!
2. After cutting it, put half a spoon of salt to marinate the water!
3. Cut the dried red pepper into shreds with scissors. Do not use chili seeds. Shred the green onion for later use!
4. Pour out the marinated water, add shredded chili, sugar, and white vinegar!
5. Pour the green onion and chili in the hot pot to burn the oil!
6. Stir evenly and put it on the plate
Tips:Chayote itself has no taste...it tastes a little sweet! About blanching! I don’t have one, I guess it won’t be crispy after blanching! Practice is limited to personal thoughts! After the oil is poured, you can find a lid to cover it, the fragrance will not escape!
