This dish is also called dried glutinous pepper. It is a vegetarian food with a high rate of appearance at my dinner table. It combines the dried vegetables of Sichuan cuisine and the soybean meal of Hunan cuisine.
Wash the small peppers (the core and the seeds don't have to go), chop the garlic, and chop the cardamom.
Heat the pot (do not add oil), dry the washed small pepper, bake dry, slightly simmer until the pepper is slightly blistering (pictured).
Add some oil and continue to fry until the pepper is mostly blistering (pictured). Add the appropriate amount of salt (available at the buffet table salt) and stir well.
Add minced garlic, chopped beans, stir-fry until the aroma is over, the pepper is soft and rotten. Add a small amount of sugar and stir well.
The buffet table salt is a bottled salt with a salt mill to make the salt particles more fine and even. Because the dish is not filled with water, the use of a salt mill can eliminate the uneven distribution of salt.