Juewei Double Pepper

Name: Juewei Double Pepper
Total time: 5 min
Yield: 3
Cuisine: Chinese
Ingredients: 120g Green and red pepper; 8 cloves garlic; 1 teaspoon salt; 2 teaspoons Balsamic vinegar; 1 teaspoon Chicken Bouillon Powder; Some Cooking oil

by Moon Swallow

4.8 (1)

Favorite

4

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

120g Green And Red Pepper
8 cloves Garlic

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1 teaspoon Salt

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2 teaspoons Balsamic Vinegar
1 teaspoon Chicken Bouillon Powder

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Some Cooking Oil

Juewei Double Pepper

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

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

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

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

5. Peel the garlic and chop into mince.

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

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

8. Stir the seasoning evenly.

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

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

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.