1. Mince ginger and garlic, pour into 30ml of boiling water and soak for more than 30 minutes to make ginger and garlic water (you can also add some green onions)
2. Slice the jelly and place it on the plate
3. Then the protagonist of this dish comes on stage~ After washing the head of Erjingtiao, apply a layer of base oil in the pan, and slowly fry the Erjingtiao out of the tiger skin on a low fire. This is the so-called Shaojiao (the authentic roasting pepper jelly Roast the peppers to a deeper degree. Roast the peppers until they turn black. I personally feel that this is not healthy, so I don’t roast them so hard.)
4. Let the peppers cool and chop them for later use
5. Add light soy sauce, vinegar, white sugar, black pepper powder, and vine pepper oil to the prepared ginger and garlic water, mix well, pour it on the jelly, and then pour a layer of spicy chili oil (this step is basically the traditional Sichuan jelly)
6. Then spread the chopped pepper on the surface
7. The last and most important step, the secret to delicious jelly is to hook a thin slice of glutinous rice, so that the seasoning can tightly wrap the jelly, and the taste will be greatly increased~
