Pickled Spicy Chili Peppers

Pickled Spicy Chili Peppers

　　Pickled Spicy Chili Peppers:

　　 Zunyi is rich in chili production, especially known for its Suiyang facing-heaven chilies and small millet chilies. There is also an abundance of chili-based foods. In addition to the mashed chilies, fermented chilies, oil chilies favored by people in Guizhou, and the pickled chilies and sticky rice chilies popular due to the proximity to Chongqing, there is also a highly distinctive local chili paste made from fresh small millet chilies and facing-heaven chilies, blended with fresh ginger and fresh fennel leaves using a stone mill. A small amount of refined salt is added, then the mixture is stored in a jar filled to the brim with water (which should be changed frequently) allowing it to be preserved long-term and develop richer flavors over time. There is also today’s pickled chili commonly found in various flavor-focused restaurants, made by stuffing less spicy large chilies with a type of pickled noodle batter. These chilies are soft and tender with lingering heat, characterized by a rich, savory, and aromatic taste. To prepare, take 5 kilograms of fresh chilies and make a slit (from stem to tip) with a needle or small knife. Pinch the stem end and stuff the split opening with 8 kilograms of glutinous rice (stir-fried and ground into a fine powder), seasoned with refined salt to form a batter. Place them in a jar, seal with straw or bamboo leaves, invert the jar, and let it ferment for 40–60 days. Afterwards, they can be steamed and eaten directly, or steamed first and then stir-fried, pan-fried, or deep-fried.