Sticky Rice Chili
Origin: Yinjiang, Guizhou, China.
Process: Mix glutinous rice with red chili peppers, pound them into a powder in a stone mortar, then place the mixture in a jar. When ready to eat, take it out of the jar, put it in a pan, and fry it with tea seed oil or vegetable oil. Due to the stickiness of the glutinous rice powder, it forms into chunks when fried. After frying, cut it into triangles or squares and enjoy while hot—delicious and refreshing in taste.
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