Rucheng Fermented Black Bean-Stuffed Chili Peppers

Rucheng Fermented Black Bean-Stuffed Chili Peppers

　　Main Ingredients: 500g chili peppers, 250g Chinese chives, 250g eggplant.

　　Seasonings: 50g fermented black beans, 50g dried small fish, 25g garlic, 15g salt, a pinch of cornstarch, 5g dark soy sauce.

　　Preparation Method:

　　① Cut the chili peppers in half, slice the eggplant, finely chop the dried small fish for later use, chop the Chinese chives, and place them in a bowl with the garlic.

　　② Heat oil in a wok, then add the fermented black beans, dried small fish, salt, and garlic in sequence to sauté until fragrant. Pour the mixture into the bowl with the chopped Chinese chives, add cornstarch and oyster sauce to make the filling.

　　③ Wash the fresh chili peppers, cut them open lengthwise with a knife, remove the seeds, and stuff them with the prepared filling.

　　④ Heat oil in a wok, add salt, and stir-fry the stuffed chili peppers until about 80% cooked. Then add the eggplant and dark soy sauce, pour in some water, cover with a lid, simmer until tender, thicken the sauce, and serve.

　　Flavor Profile: Home-style flavor.

　　Features: Possesses distinctive local aroma, pairs excellently with rice, and is highly appetizing.