15 kinds of mysterious peppers soaked in water ● Dried peppers are made from dried peppers of Erjin Bar in Huaxi, Guizhou Province, and then dried (or dried in a stove in rural areas). Generally, dried peppers are brownish red with oily skin and smooth and shiny hair. If the color is dark, it must smell of smoke. Smoke it until it is dry. ● Make Ciba Chili peppers. Add cold water to the dried Chili peppers, cook them for 10 minutes, take them out, drain the water, and make them into a paste with a stone bowl. Because of its state like steamed glutinous rice and Ciba rice, it is named Ciba pepper. It is too troublesome to use a stone bowl wok in the mass production of Bazin pepper, and it can be crushed by a pulverizer. When making, appropriate amount of garlic and ginger can also be added, and the ratio is: 5 kg of dried pepper+500g of garlic+500 g of ginger, and mashed with a stone bowl. Ciba pepper can be used as other dipping water, or it can be dipped directly into Ciba pepper after adding salt.

Nowadays, pickled Bazin peppers are mostly used, which is not suitable for long-term preservation. Can be placed in a sealed capacity and stored in a refrigerator at 6- 10℃ (the temperature should not be too high, which is easy to rancid; It can't be too low, it will dehydrate near freezing point). Can be stored for 3-5 days. Low-oil pepper (dipped in water)

Add rapeseed oil (cold oil) to the wok, and add Zanthoxylum bungeanum until the oil is no more than Zanthoxylum bungeanum (the ratio is about: 500g Zanthoxylum bungeanum+1kg rapeseed oil), quickly raise the heat to 70% to 80%, and simmer for 30 minutes until the Zanthoxylum bungeanum is cooked (if used for cooking,

It can be directly used as dipping water for various Guizhou dishes, or mixed with other ingredients to make dipping water with different tastes, and can also be used as seasoning for rice. Make 500g oil pepper with low minced meat oil (dipped in water) +9g salt +50g minced meat (mostly minced pork or minced beef and sheep)+1kg rapeseed oil, slowly heat it with low fire until it is 60% hot, then turn off the heat and heat it for 30-40min until the oil pepper and minced meat are mixed and the color is dark brown-red.

● Sesame oil pepper (dipped in water)

Make 500g oil pepper+10g salt+50g cooked sesame+150g peanut+150g coriander powder+150g chopped green onion, and stir evenly.

Suitable for mixing vegetarian dishes and dipping in hot pot. ● Spicy chicken horn (dipped in water)

Production: Chop the rooster into soybean-sized granules, with 500g of chicken granules +65438+ 0 kg of Bazin pepper+2500g of rapeseed oil. Turn off the heat when the fire is 60% hot, and heat for 30-40 minutes until the pepper and chicken granules are mixed and the color is dark brown-red. You can turn off the fire when it is about 80% hot, and the remaining temperature can make the chicken particles fully mature. When the oil temperature is 90%, the pepper will paste, and it will be 80% below the hot pepper oil.

Suitable for cold salad or as a dish alone. People in Guizhou prefer to eat chicken and spicy horn. ● Vegetarian peppers, also called sweet peppers, can be made in three ways.

1. After the vegetation is completely burned, add dried peppers until it is completely covered with grass ash. After cooling, plant ash is blown out. Put the dried pepper in the palm of your hand and knead it into powder.

2. Bake the dried peppers on the iron stove until crisp. Punch a hole in the bamboo joint, put the roasted dried Chili into it, insert thick chopsticks into the hole, and pound the dried Chili into powder. The vegetarian pepper made in this way has a faint bamboo fragrance and a unique flavor.

3. Put the dried peppers into a large pot and stir-fry until crispy. Do not refuel in the middle. Stir-fry and take it out, and crush it with a stone bowl. When the quantity is large, it can be crushed by a crusher. 6● Mushroom oil pepper (dipped in water)

Make 500 grams of oil pepper+250 grams of mushroom powder, and heat it with low fire until the mushroom powder and pepper blend, which will be very fragrant when it is mature. According to this method, different raw materials are added to make oil pepper dipped in water with different flavors.

Suitable for mixing vegetables. 7● Spicy drying oil (dipped in water)

Make 500 grams of dry oil pepper+200 grams of pepper powder, and stir well.

Suitable for all kinds of hot pot dipping and mixing all kinds of vegetables. ● Dry oil pepper (dipped in water)

Moisten the pot with a little rapeseed oil, then pour out the remaining oil, add 500g of dried pepper, stir-fry slowly with low fire, add 5g of rapeseed oil while frying, and keep the pepper from sticking to your hands, but you can't see the oil until it is crisp and rotten, and chop it with a stone bowl.

Suitable for all kinds of hot pot dipping. ● Dried Chili oil spiced noodles (dipped in water)

Make 500 grams of dried oil pepper+200 grams of spiced powder, and stir well.

Suitable for all kinds of hot pot dipping. ● Vegetarian Chili peppers (dipped in water)

Make 200g of Chili sauce+5g of salt+10g of chicken powder+50g of fermented bean curd+10g of chopped green onion+10g of coriander, mix well, and scoop in vegetable soup or boiled water when eating (you can dip a little in hot pot soup when making hot pot, and a little in vegetable soup when making vegetarian dishes).

Make dipping water that can be used to make vegetarian stew. Traditional famous dishes, such as gold hook hanging jade brand, kimchi and bean soup (must add wood ginger powder or oil), must be dipped in this water. ● Douchi with water (dipped in water)

Make 500g bottled douchi+150g pepper+5g salt+3g soy sauce+5g litsea cubeba oil+50g ginger rice+50g garlic paste+50g chopped green onion, and stir well. You can also add a proper amount of coriander powder according to the taste needs of the guests. Soaked in water, lobster sauce is salty and fresh, so it is spicy and refreshing.

Suitable for vegetarian dishes dipped in water. ● roasted peppers (dipped in water)

Make 1. Burn the green peppers (hot or not) on the fire until they are black and cooked, remove the black skin, wash the green peppers, and chop them into a paste of green pepper sauce. In the same way, make pepper horn (tomato, tomato) into burnt pepper horn sauce. 2. Mix 500g of roasted peppers+150g of burnt pepper horn+5g of salt+3g of soy sauce+2g of monosodium glutamate+2g of vinegar+20g of ginger rice+20g of mashed garlic+20g of chopped green onion to make a roasted peppers dipped in water. If it is not spicy green pepper, you can add100g of Chili noodles to increase the spiciness. Litsea cubeba powder or oil, coriander powder, celery powder, lateral ear root powder, bitter garlic powder, etc. can also be added. According to your taste.

Suitable for dipping tofu, stews, etc. In water, mix eggplant, rice, etc. If you dice the roasted green pepper and add salt, you can eat it directly as a dish with a unique flavor. ● Huajiang dog meat (dipped in water)

Make 500g of pepper powder+50g of fennel powder+20g of star anise powder+10g of white powder+10g of Amomum villosum powder+50g of pepper powder+50g of boiled sesame powder+80g of crispy peanuts+30g of crispy soybeans+30g of ginger powder+500g of dog meat (wild mint). This dipping sauce is spicy and delicious, and has a special taste.

Suitable for special dipping water for Huajiang dog meat.

The method of making crispy soybeans is to put raw soybeans in cold oil. When the oil temperature rises to 70% heat, the soybeans begin to burst. Take them out and dry them immediately. The remaining oil temperature can make the soybeans mature and crisp. Crispy peanuts do the same.

Sour soup fish (dipped in water)

Make 500g of Chili noodles+5g of salt+50g of fermented bean curd+5g of ginger oil+15g of crispy soybeans+5g of crispy minced meat (lard residue)+8g of monosodium glutamate+150g of ginger rice+150g of minced garlic+150g of chopped green onion. It's very spicy.

Suitable for dipping fish in sour soup. Love tofu fruit (dipped in water)

Make 500g of Chili noodles+10g of salt+500g of soy sauce+250g of vinegar+8g of monosodium glutamate+100g of ginger rice+100g of garlic paste+250g of chopped green onion+300g of chopped lateral roots+350g of chopped parsley, and stir well. Spicy, fragrant, sour, fresh and rich in flavor.

Suitable for soaking stinky tofu in water. ● Bad pepper (dipped in water)

Make 1. Choose high-quality big red peppers, preferably red and translucent two-bar peppers. Remove the root of pepper, wash it, put 50 kilograms of bright red pepper +2500 grams of ginger +2500 grams of garlic +600 grams of salt together, chop it with a special knife (add salt at this time), and put it in the vegetable tank for three months to become rotten pepper, which can be used. Pickled pepper 2.500g+ 1kg cooked vegetable seed oil. When the water in pickled peppers is dried with slow fire until the flavor is rich, add 50g of Jiang Mo and 50g of garlic paste, continue to heat until cooked, put into a small bowl, and sprinkle with a little chopped green onion. Pickled peppers are crisp, fresh and slightly sour.

Suitable for making fish in sour soup, stir-fried beef omasum, pickled vegetables (often used to make pickled radish), stewed dishes dipped in water, and accompanying meals.