Yellow Chili Dice Origin

The origin of the yellow spicy dices was Xinjin District, Sichuan Province.

The yellow pepper was a special seasoning from Hunan Province. It was easy to make. First of all, he washed the yellow pepper and dried it to dry. Then, he removed the pepper stalk and chopped it up. Next, he placed the chopped chili into an oil-free and water-free Dawa jar and added an appropriate amount of edible salt. After waiting for about three hours, he added the high-alcohol white wine. You can try it after four days. If you think it's a little salty, you can try it after seven days. Chopping chili could be used to mix noodles, stir-fry vegetables, steam fish, and many other dishes. It tasted spicy and refreshing. Hunan's chopped chili peppers were very popular locally and sold well nationwide.

There were many home-cooked Sichuan spicy dishes. He could summarize several common methods. First, the yellow spicy cubes needed to be washed and cut into small pieces, then marinated with cooking wine, salt, and so on for a period of time. Next, he could choose different side dishes according to his personal taste, such as green pepper, red pepper, garlic, ginger, pepper, and so on. He added an appropriate amount of oil into the wok and stir-fried the ginger, garlic, and pepper. Then, he added the yellow spicy Ding and the side dishes. After stir-frying, he added an appropriate amount of water. Finally, you can add seasonings such as soy sauce, sugar, etc. according to your personal taste, and cook until the yellow and spicy dices are fragrant. In general, the home-cooked Sichuan Yellow Spicy Dice was a spicy and spicy stir-fried dish that could be adjusted according to personal preferences.

Sichuan Cuisine Yellow Spicy Dice was a Sichuan Cuisine dish that used Yellow Spicy Dice as the main ingredient. Yellow spicy Ding was a type of fish that lived in rapid and clear streams. It was found in the upper reaches of the Minjiang River. Yellow Spicy Diced Meat was delicious and famous for its spicy taste. He could find the steps to make Sichuan Cuisine Yellow Spicy Dice. First, he washed and marinated the yellow spicy cubes. Then, he prepared the ingredients such as pickled chili, onions, ginger, garlic cloves, pepper, and so on. Next, according to different methods, one could choose to stir-fry, boil, or hotpot to cook. Finally, according to personal taste, you can add an appropriate amount of seasoning for seasoning. In short, Sichuan Cuisine Yellow Spicy Dice was a spicy and delicious Sichuan dish. It was suitable for people who liked spicy food.

The trick to making Sichuan Spicy Yellow Spicy Dice was to first clean the yellow spicy dices, then marinate them for a period of time to remove the mucus and fishy smell. Next, he added an appropriate amount of oil into the pot. After heating it up, he added onions, ginger, garlic, and pepper. Then, he added chopped chili and Pi County bean paste and stir-fried them until they were fragrant. He added an appropriate amount of light soy sauce, cooking wine, sugar, and warm water. After boiling, he added the yellow spicy cubes and stewed them over medium heat for a while. Finally, add an appropriate amount of salt and gourmet powder according to your taste, and sprinkle with chopped green onions. The Sichuan Spicy Yellow Spicy Dice made in this way was fragrant and spicy. It tasted tender and smooth, and it was very delicious.

The Hainan Yellow Lantern Chili Sauce was a traditional seasoning of Hainan Province. It was made from yellow lantern chili, garlic, salt, and sesame oil. It was the seasoning of Hainan cuisine. It had a fresh and spicy taste, spicy but not choking. Yellow Lantern Chili was a pepper species unique to Hainan Island. It was lantern-shaped, bright yellow in color, and beautiful in appearance. It was also known as the "Hainan Yellow Lantern Chili". After testing, the spiciness of the yellow lantern chili reached 150,000 units, and it was known as the king of chili. Yellow Lantern Chili Sauce was a unique and spicy seasoning that was rich in vitamins C and beta-beta-carotenes. Not only could it be used as a dipping sauce, but it could also be used in cooking methods such as stir-frying, salad, and barbecue. Nanguo brand was synonymous with yellow lantern chili sauce and was considered the best among chili sauces. Hainanese had a special liking for yellow lantern chili sauce. In addition to being used as a dipping sauce, it could also enhance the flavor of various dishes, such as sour soup beef, pickled fish, shrimp sauce sweet potato leaves, etc. The characteristics, production process, and eating method of Hainan yellow lantern chili sauce deeply attracted Hainanese.

Yellow spicy diced fish was a common freshwater fish. Its scientific name was Pelteobagrus fulvidracus. Yellow catfish belonged to the family Bagridae, and was one of the species listed in the list of key protected economic aquatic animal and plant resources in China. Yellow Spicy Dings had the characteristics of being soft and complete, tender meat, golden and bright color, and spicy and fragrant. Yellow spicy Ding was widely used in Sichuan to boil dishes, so it was also called Xinjin Yellow spicy Ding. The pictures of Yellow Spicy Ding could be found in the relevant online resources.

The method of steaming the yellow spicy dices with chopped peppers was to wash and marinate the yellow spicy dices, then chop the ginger, garlic, pickled peppers, and red peppers, spread the chopped pickled peppers on the fish, and put them into the steamer to steam for 5-8 minutes. Finally, he poured away the steamed water, poured the heated steamed fish soy sauce, and sprinkled it with minced garlic and red pepper rings.

The most authentic cooking method of Boiled Yellow Spicy Dice was as follows: 1. He prepared the yellow spicy cubes and washed them to remove the internal organs. 2. Add cooking wine and salt and marinate for 20 minutes. 3. He prepared garlic sprouts, celery, chives, and other side dishes and cut them into small pieces. Prepare ginger, garlic, pickled peppers, pickled ginger, dried sea peppers, and other seasonings, and chop or cut them into sections. Prepare the cucumbers and cut them into strips. 4. He put oil in the pot, added watercress, pickled peppers, pickled ginger, dried pepper, and old ginger, and stir-fried them over medium heat. 5. He added dried chili and stir-fried it. 6. Add enough water and salt, boil it for a few minutes. 7. He added the yellow spicy cubes and waited for the soup to boil for a few minutes. Then, he added the cucumbers. After they were cooked, he added garlic sprouts, celery, and chicken essence and boiled them for another minute. 8. He took the pot and poured it into a big soup bowl. He sprinkled pepper noodles, chili noodles, and garlic into the bowl. He poured in a suitable amount of vegetable oil, heated it up, and poured it into a bowl. He then sprinkled onion sections and coriander on it. Please note that the above method is based on the search results provided and may not be the only authentic method.

The name " Yellow Spicy Ding " came from the fact that the fish's bones would hurt the fisherman's hands, so it was called " Ding ". The yellow spiciness was because the yellow spicy Dingyu was yellow and spicy. Yellow spicy diced fish, also known as yellow catfish, was a common freshwater fish. The name " Yellow Spicy Ding " came from the word " Ding " in oracle bone inscriptions, which meant nail and represented the bones on the Yellow Spicy Ding Fish.