Oil-Splashed Chili Peppers (Youlin Lajiao)
A spicy and appetizing classic Hunan home-style dish, with charred yet tender peppers in a savory sauce, perfect over rice.
Ingredients
8 items- green pointed peppers 300g
- garlic 3 cloves
- fermented black beans 1 Tbsp
- soy sauce 2 Tbsp
- black vinegar 1 Tbsp
- sugar 1 tsp
- salt to taste
- cooking oil 3 Tbsp
Nutrition
Steps （7 steps）
Wash peppers, remove stems, and gently press with a knife to crack them. Drain well.
In a small bowl, mix soy sauce, vinegar, sugar, and salt, stirring until dissolved.
Heat oil in a wok over high heat until shimmering, then add peppers and reduce to medium heat.
Press peppers with a spatula; fry about 3 minutes until blistered, flip and fry another 3 minutes.
Push peppers aside, sauté garlic and black beans in residual oil for 30 seconds.
Pour in the sauce, stir-fry over high heat for 30 seconds until peppers absorb the sauce.
Drizzle with sesame oil, toss briefly, and serve hot.
Tips
Choose thick-fleshed peppers for better texture; moderate heat prevents burning; adjust sweet-sour balance to taste.
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