1. Wash the Erjingtiao green pepper and cut into sections. Choose medium spicy, that is, the color is slightly green, but it does not turn dark green, and the taste is just right. If the color is too dark, it will be too spicy, and the color will be too green, too tender, and not spicy.
2. Do not put oil in the pot, do not put oil, do not put oil, tell the important things three times. Stir the green peppers over low heat.
3. To stir-fry the brightly colored green peppers until they are dried, press the green peppers with a spatula to dry them all.
4. After it is dry, pour one spoonful of soy sauce and two spoonfuls of vinegar and stir evenly. If you like other flavors, you can add it by yourself. Leave it for one hour and let the sauce and vinegar add to the chili. Crispy, sour, and slightly spicy, especially when served with rice, it can also be eaten in steamed buns.
Tips:The second vitex should be medium spicy, that is, the color is slightly green, but the taste is just right. If the color is too dark, it will be too spicy, and the color will be too green, too tender, and not spicy.
