Page 203 - hakka 2025

咸菜炒土椒

Stir-fried Pickled Vegetables with Pingyuan

Local Peppers

■ 主料 ■ Main Ingredients
土椒 500克 500 grams chili peppers
长咸菜 100克 100 grams long-pickled vegetables

■ 辅料 ■ Auxiliary Ingredients
蒜肉(拍蒜) 25克 25 grams crushed garlic

■ 调料 ■ Seasonings
食盐 半茶匙 ½ teaspoon salt
生抽 半茶匙 ½ teaspoon light soy sauce
猪油 1汤匙 1 tablespoon lard

■ 制作流程 ■ Method
1. 取长咸菜中段（带梗带叶部分），切成小粒，用 1. Take the middle segment of the long-pickled vegeta-
热水浸泡至膨涨，去除过多盐分，沥干水分备 bles, including both stems and leaves, cut them into
用。 small pieces and soak in hot water to remove excess
2. 用手将土椒将掰成两半，去除椒籽，备用。 salt. Drain and set aside.
3. 将锅烧热后放入猪油加热。煸炒土椒，直至土椒 2. Break the chili peppers in half by hand and remove
局部出现虎皮状，盛出备用。 the seeds. Set aside.
4. 再次将锅烧热，煸香拍蒜，加入咸菜继续煸炒。 3. Heat the wok and add lard to heat. Stir-fry the chili
将土椒倒入锅中，与咸菜一同翻炒，加入食盐和 peppers until they develop a blistered appearance.
生抽调味，快速煸炒，立即出锅。 Remove and set aside.
4. Reheat the wok, stir-fry the crushed garlic until fra-
■ 风味特色 grant. Then add the pickled vegetables and contin-
颜色翠绿，口感爽脆，风味独特。 ue to stir-fry. Finally, add the blistered chili peppers,
mix well and season with salt and soy sauce. Stir-fry
quickly and serve immediately.

■ Flavour Characteristics
Bright green colour, crispy texture and unique flavour.

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