Because the white pepper baked by Hunan people basically has no water, it feels tough, but the disadvantage is that it is easy to chew if it is not soaked. In addition, white pepper is really tough and can't be cut directly. It must be soaked in advance. If you are in a hurry to eat, you can also use boiled water directly.

In Hunan, the most common way to eat white pepper is to fry it whole. In addition, white pepper is the main ingredient often used in many Hunan dishes, such as braised pork in Maojia, fried chicken gizzards with white pepper, fried bacon with white pepper, fried chicken offal with white pepper, chopped fish head with white pepper, and roasted dried bean curd with white pepper.

Drying technology of white pepper;

Rinse the green pepper with clear water first, burn a lot of clear water in the pot, boil it with strong fire until the water keeps flashing, then blanch the white pepper with tools and take it out quickly; Don't be greedy at a time, blanch quickly, otherwise the pepper will be easy to cook and soft, so that the finished product will not be yellow or white after drying, and it will not be crisp to eat.

Secondly, the blanched white peppers are spread on the drying cloth one by one, exposed to the sun for 4 hours, and the other side of the peppers is turned over to dry for 4 hours; Don't be lazy, the peppers can't overlap when they are dry. After drying for 4 hours on the first day, be sure to turn the noodles once, so that both sides of the dried peppers look white.

Then continue to dry in the sun 1~2 days, until the pepper becomes dry and white, then sprinkle a little salt, put on gloves and knead it evenly to make it slightly soft, and then put it in a jar for pickling, or refrigerate for 2 days before putting it in the freezer. In this step, the steps of sprinkling salt and kneading noodles must not be omitted, which can make the taste of white pepper better, and at the same time, there is no need to worry about deterioration after long-term storage.