Perilla Chili

Name: Perilla Chili
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Hot pepper; 20g Perilla; Some oil; 1 teaspoon salt; 1 teaspoon Sugar; 1 teaspoon Very delicious; 1 teaspoon Oyster sauce; 15g garlic; 10g Tempeh; 25g Red pepper

by Jackey cat

4.9 (1)

Favorite

7

Difficulty

Easy

Time

10m

Serving

2

Under normal circumstances, cats buy ingredients for a week on their off days and eat them slowly in the refrigerator. This saves the hard get off work of rushing to the market after work every day. Today’s peppers are super beautiful. I don’t know how big it is, it looks a bit like Hunan screw pepper. I asked the boss what kind of pepper it is, but I didn’t answer it for a long time.

Perilla Chili

1. Wash all the ingredients

2. The green pepper is very big, so I changed the knife into two sections, flattened it with a knife, and chopped the rest of the ingredients.

3. Heat the pan without oil, put the chilies directly in and stir fry

4. Stir until the epidermis is wrinkled, and then it will come out. At this time, it is 8 or 9 mature.

5. In a frying pan, stir the chopped garlic and tempeh

6. Add chopped red pepper and stir fry until fragrant

7. Put in the chili section

8. Stir-fry for a while, add appropriate amount of salt, sugar, oyster sauce, and continue to fry until all the peppers are ripe

9. Put the shredded perilla in before out of the pan

10. Stir-fry evenly, that's it

Tips:
Stirring the chilies in advance has three advantages. One is that the spiciness is reduced, the other is that it is easier to ripen, and the third is that it tastes better.