Thunder Pepper Preserved Egg
Thunder Pepper Preserved Egg is a very simple cold side dish that goes well with rice. The process is straightforward and the ingredients are common. The final dish won’t look very pretty, but it’s one of the summer rice-saving staples.
Ingredients and Tools
- Preserved egg
- Long green chili pepper (some call it xian pepper; it will be referred to as “green pepper” below)
- Scallion
- Garlic
- Xiaomi chili (optional)
- Cooking oil
- Light soy sauce
- Aged vinegar
- Sugar
- Sesame oil
- A deeper small iron bowl
Measurements
- Preserved egg 2 pcs
- Green pepper 4 pcs (length 10-15cm, width 2-4cm)
- Scallion (about 10cm is enough, green part is best)
- Garlic 3-4 cloves
- Cooking oil 10-20ml
- Light soy sauce 15-20ml
- Aged vinegar 15-20ml
- Sugar 6-10g
- Sesame oil 5-7ml
- Xiaomi chili 3-4 pcs
Steps
- Wash the green peppers, remove the stems, cut along the side, remove the seeds, then press flat on a cutting board, set aside (be sure to remove the seeds, otherwise they will burst in the pan)
- Cut the scallion into 0.5cm pieces, set aside
- Peel the garlic and chop into minced bits, set aside
- Peel the preserved eggs, set aside
- Cut the xiaomi chili into 5-10mm pieces, set aside
- Heat the pan and add 10ml - 20ml cooking oil
- Add all the green peppers, reduce to low heat to keep the pan warm, and pan-fry until the peppers soften (you can test with chopsticks; if it goes through easily, it’s done)
- Turn off the heat, place the preserved eggs and green peppers into the small iron bowl
- Method 1: If you have a rolling pin and crushing won’t bother neighbors: use one end of the rolling pin to smash the preserved eggs and green peppers in the small bowl until they are mixed (option)
- Method 2: Tear the green peppers by hand into strips about 0.5cm wide, and use a fork to crush the preserved eggs (option)
- Xiaomi chili
- Pour in the light soy sauce, aged vinegar, sugar, sesame oil, and any other unused prepared ingredients
- Mix evenly