"Tiger Pea Chili" is a home-cooked dish of the Sichuanese people's table. As a Sichuanese, if you don't do this dish, you can be forgiven, but if you don't eat or don't like it, don't say that you are a Sichuanese, you will be despised (get a joke)! Nowadays, it is difficult to find the qualification of the second place in the market. When I was young, those who were planted in the ground were left unattended, spontaneously and spontaneously matured, and even if they were fried, they would not change. "The true color of the hero", the small pepper that can't be eaten without the soy sauce and vinegar, I will be guilty of homesickness and tears (hey, boast a piece). This year, my mother-in-law transformed the roof garden into a small vegetable garden, planted a lot of small peppers, let it grow slowly following the natural growth cycle, and I finally found the kind of mouth that was opened many years ago. Super cool feeling of the ear ~????
Wash the small peppers and wash the handles;
Wash the wok, add a small amount of water, add a small pepper, open the fire, burn until the water evaporates, the pepper is boiled softly; you can also dry it without water;
Continue to knead the pepper to the surface of the coke, while smashing the pepper with a shovel, then pour a little salad oil and stir fry;
Transfer the appropriate amount of salt and stir well;
Plate, pour a little soy sauce and balsamic vinegar;
Mixing two preserved eggs is also super delicious!