2, ginger peeled, cut into thin strips. Garlic peeled and sliced, pickled sauerkraut cut into 1 cm wide silk, pickled ginger cut into fine threads. Scallion washed and cut into about 3 cm long section. Dry chili pepper cut into 2 cm long section.
3, yellow hot ding clean water, put into a large bowl, add a little salt, ginger ginger mix, marinate for half an hour. (The heat of the day should be wrapped in plastic wrap bowl into the refrigerator fresh room).
4, iron skillet into the cooking oil, open medium heat, add bean paste, pickled pickles, pickled ginger, garlic, together with the pan sautéed. Add 500 ml of water, add soy sauce, sugar, salt, and well, cover the pot, cook, boil and then turn to low heat to cook for 10 minutes, completely cook out the flavor.
5, pour into the yellow spicy ding, gently push with a spatula, cover the pot, cook for 4 minutes, yellow spicy ding is cooked, turn off the heat. (Cooking time depends on the size of the yellow chili ding, this dish yellow chili ding weight of about 100-150 grams or so, if the yellow chili ding larger can be appropriate to increase the cooking time).
6, sprinkle into the green onion, chicken essence, with a spatula to push well, all poured into the bowl.
7, while cooking yellow chili ding with another pot, add cooking oil, dried chili peppers, pepper grains, open fire, stir fry, turn off the fire.
8, the fried dried chili peppers, peppercorns and oil are all poured over the top of the cooked diced yellow chili.