What dishes are delicious with chopped pepper

Chopped pepper can be said to be a very popular dish for many people. In addition to being a side dish for rice, chopped pepper can actually be used to make many other delicious dishes. The most famous one may be the chopped pepper fish head. Well, besides chopped pepper fish head, do you know what other delicious dishes can be made with chopped pepper? If there are no chopped pepper dishes on your menu, we will introduce a few to enrich your food menu.

01

Steamed Pig's Trotter with Chopped Pepper

When making this dish, you must pay special attention to "not over-pressing". A pig's trotter weighing 1.3 jin only needs to be pressed for 7 minutes, until the trotter is just cooked. This way, you will hear a crisp "crunch" sound when eating it.

Make ahead (12 servings)

1. Take 20 pig's trotters, remove the hair and wash them, cut them into two halves, soak them in running water for 30 minutes, then blanch them. Take them out and put them into a pressure cooker. Add clean water until the pig's trotters are just covered. Add 300 grams of white vinegar and appropriate amounts of salt, ginger slices, and green onion segments, and press for 7 minutes.

2. Quickly put the cooked pork knuckle into ice water and soak it until it is cool enough. Take it out and cut it into small dices for later use.

3. Chop 500 grams of chopped pepper and 300 grams of wild pepper, mix them evenly, pour them into the pig's trotter pieces, add 10 grams of chicken essence and mix well, divide them into 12 equal portions, cover with plastic wrap and store in the refrigerator.

Process of serving dishes:

Take a portion of pre-prepared appetizer pork knuckle, remove the plastic wrap and steam it in the steamer for 10 minutes. Take it out, sprinkle with chopped green onion and diced red pepper and serve.

02

Duck Intestines with Chopped Pepper

Ingredients:

250 grams of fresh duck intestines.

Excipients:

150 grams of soaked sweet potato vermicelli and 50 grams of bean sprouts.

seasoning:

20 grams of fresh millet pepper grains, 50 grams of green and red pepper rings, 15 grams each of ginger, garlic and coriander, 2 grams of salt, 8 grams of cooking wine, 8 grams of dried shrimp powder, 2 grams of pepper powder, 10 grams of steamed fish soy sauce, 4 grams of Sichuan pepper powder, 150 grams of fresh soup and 50 grams of mixed oil.

practice:

1. Clean the fresh duck intestines and cut them into 10 cm long pieces;

2. Heat the mixed oil in a clean pot, add ginger, garlic and fresh chili peppers when it is 30% hot, stir-fry until fragrant and add in the soup;

3. Simmer over medium heat until the flavor comes out, then add the sweet potato vermicelli and bean sprouts, cook briefly, remove from the heat and place in a large bowl as a base;

4. Add salt, cooking wine, dried shrimp powder and steamed fish soy sauce to the remaining soup in the pot. Bring it to a boil, then add duck intestines and green and red pepper rings. Cook until well-seasoned, then serve in a large bowl and sprinkle with chopped coriander.

Flavor: salty and spicy

hint:

1. Wash and tidy the duck intestines and chill them with ice cubes to keep them fresh. When serving, blanch them in white brine for 10 seconds.

2. The water-soaked sweet potato vermicelli must be soaked thoroughly. Boil it in boiling water and then simmer it in the pot until it is flavored. The bean sprouts must be cooked thoroughly. Over-soaked sweet potato vermicelli will have a bad taste, so the amount needs to be controlled and it should not be soaked excessively.

03Crispy Eel with Chopped Pepper

practice:

1. Cut 250 grams of boneless eel into slices, and chop 250 grams of green chili pepper into fine pieces.

2. Heat oil in a clean pan until 80% hot. Add the eel slices and fry until oily, then pour out and drain.

3. Leave some oil in the pan, add Sichuan peppercorns, ginger, garlic and spicy sauce and stir-fry until fragrant. Then add the chopped green chili pepper and stir-fry until fragrant. Add the eel fillets, salt, chicken essence, MSG, sugar, Maggi soy sauce, spicy sauce and thirteen spice powder and stir well.

04Chopped pepper chicken feet

Main ingredients: 300 grams of chicken feet.

Accessories: 2 palm leaves and 1 umbrella stick.

Seasoning: 50g homemade chopped pepper, 3g salt

5g MSG 2g sugar 2g Sichuan pepper oil

2 grams of sesame oil, 2 grams of red oil, and 30 grams of Lao Gan Ma chili sauce.

Flavor:

Homemade compound flavor

Preparation method:

1. Soak the chicken feet in white vinegar and water to remove the blood, cook them on low heat with scallion and ginger, then rinse with water.

2. After rinsing, remove the bones from the chicken feet, mix well with the seasonings, place them on palm leaves and add chopped pepper. Just insert the umbrella stick at the interface of the palm leaf.

Features: crispy, tender, spicy and delicious.

05

Chopped pepper and mushroom

practice:

1. Cut the fresh old man mushroom into thick slices, put into a fresh soup pot with salt and simmer until the flavor is absorbed, then take out and dry, then put into a 60% hot oil pan and fry until dry for later use.

2. Put the old man's head mushroom into the pot, add chopped pepper, salt, Maggi soy sauce and MSG, mix well and place neatly on the plate. Finally, garnish with egg white foam and mint leaves.

06

Chopped Pepper Okra

Ingredients: 200 grams of fresh okra

Accessories: 20g chopped pepper sauce

Seasoning: 2g chicken stock, 1g pepper, 20g chili oil, 15g vinegar

Production:

1. Cut off the tail of the fresh okra.

2. Wash, drain and arrange the fresh okra neatly on a plate for later use.

3. Add a little oil to a hot pan, add chopped red pepper and stir-fry. After turning off the heat, add chopped garlic, 1 tablespoon of light soy sauce, 2 teaspoons of steamed fish soy sauce, a little sugar, 2 grams of chicken essence, 1 gram of pepper, 20 grams of chili oil, and 15 grams of vinegar to make a sauce.

4. Arrange the sorted fresh okra neatly and add the mixed sauce to it.

Homemade chopped pepper sauce production process:

1. Wash the red peppers and dry them in the sun until they are completely dry.

2. Wash all tools, including the chopping board, knife, and container for chopped pepper, until they are free of oil, and dry them in the sun. That is, no oil or raw water can remain on any tools or containers.

3. Remove the stems of the red pepper and chop it together with the garlic cloves until it becomes evenly minced.

4. Put the chopped red pepper into the prepared container in batches, add salt in batches and mix well.

5. Do not fill the bottle too full with chopped pepper. Leave some space at the mouth of the bottle, pour in white wine, and then seal it.

6. Place the mixed and packed chopped peppers in a well-ventilated room at room temperature to ferment for 2 days, then transfer them to the refrigerator for storage. They can be eaten after pickling for 7 days.

hint:

1. Be sure to wear gloves before chopping peppers to avoid discomfort to your hands from the pepper juice.

2. Keep all utensils away from water and oil, otherwise they will easily deteriorate.