Sauce-flavored Mixed Vegetable Side Dish
1.
I chose hot peppers as my main hit. After the sharp pepper is cleaned, wipe off the surface water
2.
Carrots, ginger and garlic are all peeled and washed. The garlic is broken into small cloves. Here I use fresh garlic. Wash the coriander. Also, try to control the moisture.
3.
Cut coriander into large sections about 10 cm long, slice carrots and thin slices of ginger
4.
Heat oil in the wok, more oil
5.
The washed hot peppers are put into a frying pan and fried in batches, so that each hot pepper can stick to the oil
6.
flip. Fry until the outer skin of the chili pepper is slightly charred, it can be picked out, a bit like the tiger-skin chili that people often say
7.
Let's have a close-up, and you can pick it out when you fry it like this. Fry all the peppers one by one
8.
Add the cilantro and carrots to the remaining oil in the wok, and fry it quickly
9.
This is fried peppers, carrots and coriander, let cool
10.
Find a container, I use a small jar, put the fried vegetables in layers, and at the same time remember to intersperse the prepared ginger and garlic cloves
11.
Put star anise and peppercorns in the soy sauce and boil to cool
12.
Pour into a small jar, unscramble the vegetables, seal it, refrigerate it and eat it overnight
Tips:
1. The soy sauce must be boiled, and the vegetables must be cooked.
2. Don't fry coriander and carrots for a long time, just fry them quickly.
3. The amount of vegetables can be changed according to preference.
