This ingredient is preserved eggs. Preserved eggs can always be encountered in our daily lives, and they are also very delicious when eaten. But in fact, preserved eggs contain a lot of bacteria, so everyone must buy preserved eggs from regular channels. The dish I want to share with you today is the preserved egg with red pepper. It is a Hunan side dish, so let’s have a taste of it.
Preserved Eggs with Preserved Chili Peppers
——Ingredients required——
4 preserved eggs, 8 peppers, 5 garlic cloves, 1 small handful of Sichuan peppercorns, 1 piece of ginger, 1 spring onion, 2 spicy millets, 1 tablespoon of sesame oil, appropriate amount of chicken essence, 1 tablespoon of soy sauce, appropriate amount of balsamic vinegar, appropriate amount of pepper.
Preparation steps:
1. These are the preserved eggs that have just been mailed over. Judging from the appearance, the quality is relatively good. I believe that the dishes will not be bad after a while. There, the key to good cooking lies in the preparation of ingredients and the skill of the cook. Isn’t preparing the ingredients well half the battle?
2. Remove the shell of the preserved egg and cut the pepper into small pieces. You can decide not to cut it, depending on your mood.
3. Remove the skin of the garlic and cut into small pieces, cut the ginger into small pieces, cut the peppers and shallots into rings, and prepare the peppercorns.
4. Heat the pot without adding oil. Put the pepper into the pot and roast it until it looks like tiger skin, then tear off the skin. You can also put the peppers directly on the open flame and slowly roast them.
5. After processing the green pepper, put the green pepper into the preserved egg bowl, add the ginger garlic paste, spicy millet, chicken essence, balsamic vinegar and soy sauce just prepared. If you don’t have a bowl at home like me, you can use a rolling pin to mash all the ingredients and mix them evenly so that the peppers and preserved eggs can be fully flavored.
6. After pounding, put it into a plate and sprinkle with chopped green onion and pepper.
7. Heat oil in a pot, put the peppercorns in and fry them until fragrant, and finally pour them in the middle of the dish. In this way, this spicy preserved egg dish is ready. It goes very well with rice and is extremely delicious. I like this kind of dish the most. It is a cold dish. It tastes appetizing. It is also the most suitable dish for my husband as a side dish with wine.
Tips:
1. Because soy sauce and chicken essence contain a little salt, and my family’s taste is light, I don’t add salt to the dishes. If your partner has a strong taste, you can add a little salt appropriately.
2. When frying peppers, pay attention to the fact that there is no water or oil in the pot. After the pot is hot, put the peppers in and turn it to low heat or turn it off directly, and use the residual heat to slowly roast the peppers. It’s fine if it’s cooked.
3. When pounding, don’t pound the preserved eggs too hard. This will make it easier to eat, but it may look a little disgusting. Just pound it roughly and it will be almost done.