Mild-medium chilies (screw peppers, Italian long hots, Anaheim, poblano, or bell peppers)lightly crushed and cut into sections450 g
Salt3/8 tsp
Spicy chilies (Chinese heaven-facing chilies)25 g
Garlic3 cloves
Gingerabout 1 inch piece1 piece
Fermented black soybeans (douchi)optional; moisten with a little baijiu liquor or water½ tbsp
Lard or cooking oil3 tbsp
Soy sauce½ tbsp
Steps
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1
Heat a wok with a light film of oil, add the crushed and cut chilies, and sear each side over high heat for about 60 seconds until charred like tiger skin.
2
Sprinkle in the salt, mix well, then reduce to medium-low heat, cover, and let the chilies steam-fry for 4-5 minutes, stirring occasionally, until they smell roasted and the skins start separating from the flesh. Remove and set aside.
3
Slice the spicy chilies, smash the garlic and ginger, then mince them all together until fairly uniform to make the aromatic base.
4
If using douchi, moisten it with a little baijiu or water and set aside.
5
Add the lard or oil to the wok and melt over medium-low heat, then add the minced aromatic mixture and stir-fry briefly.
6
Add the moistened douchi (if using) and fry for about 1 minute until fragrant.
7
Turn the heat to high, add the previously seared green chilies, and stir-fry for about 30 seconds.
8
Drizzle the soy sauce around the sides of the wok, mix quickly, and fry for a final 15 seconds to let the seasoning meld before serving.
PrimedTableBETA
