Juewei Double Pepper

Juewei Double Pepper

by Moon Swallow

4.8 (1)
Favorite

Difficulty

Easy

Time

5m

Serving

3

Is the name Juewei Shuangjiao very domineering? Haha, it's actually cold chili, because the taste is absolutely amazing, so I gave it such a domineering name^^
Chopped green and red peppers, minced garlic and seasoning, drizzled with hot oil, instantly inspires the fragrance of the ingredients. A simple quick side dish, spicy and delicious. Served with rice, noodles, steamed buns, burritos, or used as ingredients for cooking, no matter how you eat it, you will fall in love with it. If you can't eat spicy food, please try it carefully. This dish is definitely spicy and flavorful. I ate it while crying, but I still can't bear to let it go, haha.

Ingredients

Juewei Double Pepper

1. Soak the green and red peppers in brine for 5 minutes and then wash them off.

Juewei Double Pepper recipe

2. Use kitchen paper towels to absorb moisture from the peppers.

Juewei Double Pepper recipe

3. After removing the stalks, cut the green and red peppers into cubes.

Juewei Double Pepper recipe

4. Chop it into fine ends and put it in a bowl for later use.

Juewei Double Pepper recipe

5. Peel the garlic and chop into mince.

Juewei Double Pepper recipe

6. Put the minced garlic in the bowl with the minced chili.

Juewei Double Pepper recipe

7. Add salt, chicken essence, and balsamic vinegar.

Juewei Double Pepper recipe

8. Stir the seasoning evenly.

Juewei Double Pepper recipe

9. Pour an appropriate amount of cooking oil into the pot and heat it up.

Juewei Double Pepper recipe

10. Pour the oil on top of the mixed chili while it is hot, and mix well.

Juewei Double Pepper recipe

Tips:

1. The selected green and red peppers are small sharp peppers, so that they are spicy and flavorful.
2. If there is a cooking machine, the mincing work can be handed over to the cooking machine.
3. Vinegar is divided into mature vinegar and balsamic vinegar. The balsamic vinegar used here is not as sour as the aged vinegar.
4. Heat the oil and pour it on the chili while it is hot to stimulate the aroma of chili and minced garlic.

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