Take 500 grams of dried horn pepper, remove the pedicle, wash it with clear water, take it out after a little soaking, put it in a rolling bowl, add 50 grams of peeled ginger and 40 grams of garlic, and simmer it repeatedly with a wooden stick until the pepper is tender.

Step 2 pay attention to the main points

This kind of Zanba pepper originated from the folk, which is generally only suitable for small batch production, but the finished product is bright red and spicy. When processing, the dried peppers are slightly soaked in water to facilitate boiling, but don't soak for too long, otherwise it will be difficult to make glutinous rice cakes. In addition, adding ginger and garlic can increase the flavor, but the amount should not be large, and it should be finely chopped repeatedly.

3. Scope of application

In Sichuan, this kind of Zanba pepper is mainly used to season red soup, boiled vegetables or some cold dishes. In general, you have to fry in warm oil until the color turns red and fragrant before using it. In Guizhou, Zanba pepper is mostly used for cooking, such as Guizhou spicy chicken and konjac duck. Of course, it can also be used to flavor some hot pot. In addition, Bazin pepper prepared by this method can also be mixed with wild mountain pepper, yellow pepper sauce, hot sauce and hot sauce to make dishes dipped in water.