Just wash the peppers, dry the water, if you are afraid of spicy, cut off the head, take out the seeds, if not afraid of the whole in the oil to fry. Don't crumble, that cover is the best, and then turn it over.

Press with a spatula, fry until both sides have yellow spots, the pepper is soft, then the salt, put a little water to melt, into the pot. And then the water by dry.

(You can fry for a longer time out of the black spots is the tiger skin pepper)

This is pure chili flavor, very authentic. If you want to eat other flavors you can put some five-spice powder, or put the peppercorns and spices in the oil together with the frying.

Note:

They will explode at first, so you must cover them and wait for them to soften

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