Vinegar Chili

Ingredients:

Chili, vinegar, ginger, chili, sesame oil, salt

Method:

1. After the water in the pot boils, add the washed chili peppers whole, cook for two minutes, then turn off the heat and simmer for three minutes.

2. Pour a small bowl of vinegar, shredded ginger, and sesame oil into a small pot and heat it up, then turn off the heat and add an appropriate amount of salt to taste.

3. Take out the peppers with slightly wrinkled skin and drain them. Cut them open and remove the stems and seeds. Peel off the skin of the peppers. Tear them into large pieces and soak them in the boiled sweet and sour sauce.

Refrigerate and marinate for more than 8 hours.

Experiences:

1. If you like spicy food, you can choose vegetable chili.

2. The proportion of vinegar sauce can be adjusted according to your own taste.

3. Don’t blanch and simmer the peppers for too long, otherwise they will taste too soft and chewy. If you want it to be crispier and the skin needs to be peeled very dry, you can soak it in ice water for a while after stewing it, so that the skin will be easier to peel off.