Stir-fried Chili Peppers

Stir-fried Chili Peppers

　　Stir-fried chili peppers, also known as oil-fried chili peppers, are an indispensable dish at weddings and festive banquets in the Dong ethnic villages of Huitong.

　　　　They are celebrated across the Dong region for their spicy, crispy, and fragrant characteristics. “Stir-fried chili peppers” are made from large, fresh green chilies, which are washed and blanched in boiling water to soften them. Then, using a small bamboo skewer, the stem is gently removed and a small opening is made to take out the seeds. Next, washed and chopped toon leaves are stuffed inside, and the pepper is filled with tofu dregs or steamed glutinous rice, five-spice powder, salt, and other seasonings. The opening is then sealed, and the pepper is air-dried for storage and later use.

　　　　When eating, they are fried in tea oil or vegetable oil until golden and shiny. They have a rich, fragrant, crispy, and tender taste, offering a unique flavor. The Dong people love “stir-fried chili peppers” not only for their appetite-enhancing quality but also for their ability to dispel dampness, ward off wind, promote urination, and improve blood circulation.