Squeezing pepper is a traditional dish with local characteristics. I remember the scrambled eggs with Chili peppers made by my mother when I was a child. I miss them very much. Because I can't forget the taste of my childhood, I went to my hometown to learn this dish, and now I will share it with you.

1. Prepare corn flour and red pepper for use.

2. Clean the fresh red pepper, dry the water, chop it into powder with a knife, and then add the right amount of salt and stir well.

3. Stir the red pepper evenly, add the ground corn flour and stir evenly according to the ratio of 1: 4.

4. Put the evenly stirred Chili noodles into a clean jar and press it tightly, then plug it with clean straw or corn husk. Cover the jar with a lid, add a proper amount of water to seal it and let it ferment.

5, probably sealed for about a month, wait until the sour taste of fermentation is the sour taste of squeezed pepper, you can open the altar to eat.

6, production method: hot pot cold oil slippery pot, prevent sticking to the pot, pour off excess oil, leave a little bottom oil eggs fried, spare everywhere. Put a little oil in the pot, add a proper amount of squeezed pepper and stir-fry slowly until the particles are transparent, add eggs and stir-fry evenly, and finally sprinkle a little chopped green onion.