Pickled pepper sauce is a special sauce of the Dai people in Yunnan. It is used to dip roast pork skin and pork belly, and is generally sold in Dai restaurants.

Pickle paste method:

Ingredients: one and a half onions.

Ingredients: 3 coriander, 3 millet spicy, a little salt, 0 sugar 65438+ green lemon, a little vegetable essence and 3 drops of sesame oil.

Practice: 1. Wash and shred onion, add sugar and let stand for 5 minutes.

2. Chop the millet spicy, chop the Dai coriander, add salt and vegetable essence, and mix well with the onion (if you are not in a hurry, it is recommended to marinate for half a day to remove the astringency of the onion).

3. When eating, juice the green lemon, pour it on the onion, sprinkle with sesame oil or sprinkle with sesame seeds and mix well.