Ciba pepper is a kind of spice and folk side dish that Guizhou people like very much, that is, Chili sauce that is chopped, minced or pounded like glutinous rice Ciba. In fact, there are two different ways to make ciba pepper in Guizhou. One is made of dried red pepper, and the key is to make red oil or as seasoning.

The method of dried peppers is 3 kg of dry red wine Zunyi pepper, 3 kg of dry red Huaxi pepper 1 kg, 220 g of ginger and 200 g of garlic.

Description: The dosage of various materials can be adjusted according to your own taste.

What is Ciba pepper? Explain in detail the practice of two kinds of Ciba pepper in Guizhou.

1. Material selection: It is best to use dried red Huaxi pepper, which is spicy but not strong, or Zunyi pepper, which is both spicy and fragrant. It is best to mix two kinds of peppers in a certain proportion.

2. Solution: Cut off the stems of the selected dry red wine peppers, shake off the pepper seeds, wash them and soak them in cold water for several hours. If you are in a hurry, you can also soak them in boiling water or directly fry them with water. In short, you must completely expand the pepper and knead it into meat, so that you can make Bazin pepper from pepper.

3. Steaming: take out enough expanded peppers, drain the water, put them in a wok and steam for 1 hour until they are gently torn in half. When steamed peppers are used to process chafing dish bottom materials, they can be fried to the maximum extent, which is excellent, sweet and fragrant. However, Bazin peppers in Guizhou are generally not steamed, while Bazin peppers special for Sichuan-Chongqing hot pot must be steamed. Whether you need to steam them or not is up to you.

4. Production: Mash Zanthoxylum bungeanum with a stone mortar, or chop it with a knife, or mince it to get Bazin Zanthoxylum bungeanum. In this link, peeled ginger slices and garlic can also be added.

Ciba pepper made in this way can be used to make red oil or Chili sauce, and can also be used as seasoning for cooking, such as Guizhou spicy chicken and Guizhou crayfish chicken, all of which need Ciba pepper to make authentic taste.

Production method of fresh pepper: 500 grams of fresh green or red pepper, garlic cloves, cooking oil, monosodium glutamate, pepper powder and salt.

Preparation: Wash and drain fresh peppers.

Practice process:

1. Put the pepper into the pot, stir-fry slowly with low heat, and do not add oil.

2. Pour a small amount of cooking oil into the pot and stir-fry over medium heat until the pepper skin wrinkles. When it is light yellow, add salt and stir well, and take out the pot.

3. Put the pepper and garlic cloves together and mash them with a stone mortar, or chop them with a knife, or chop them, and mix them with monosodium glutamate and pepper powder.

This kind of Zanba pepper is very popular among Guizhou people. It is appetizing with white rice, steamed bread or fresh noodles, and can also be used as a seasoning for cold dishes.