Spicy Stir-Fried Peppers

Spicy Stir-Fried Peppers

　　In Yan'an and throughout Shaanxi, every restaurant table will have a dish of Spicy Stir-Fried Peppers. The Yan'an version looks oily and fragrant, with a flavor suited for those who enjoy spicy food. In Shaanxi, the status of Spicy Stir-Fried Peppers is very high — whether a dish includes them has become a mark of whether it's truly an authentic Shaanxi restaurant. Yan'an's Spicy Stir-Fried Peppers are particular about their ingredients. First, you need high-quality chilies, preferably long, slender varieties known as "needle chilies," which should be fully ripe. The grinding must be of the right consistency, and the oil used should also be of premium quality. When pouring the oil over the chilies, the temperature must be precisely controlled — if it’s too hot, the chilies will burn and turn black; if it’s not hot enough, they’ll be undercooked. The former results in off-flavors, the latter in blandness, both of which spell failure. Additionally, the sesame oil and vinegar added should be as cool as possible. The contrast between the cold and hot ingredients when mixed will bring out a richer aroma in the final dish.

　　Preparation: To make good Spicy Stir-Fried Peppers, the chili powder is the most important factor. Choose high-quality chilies, preferably long, slender ones known as "thread chilies." These chilies are long and plump, rich in oil, and when dried, only the deep red, translucent ones should be selected. Chili lovers never buy pre-made chili powder, fearing poor quality. Usually, they purchase good dried chilies and have the vendor grind them on the spot using a foot-powered mill. Don’t grind them too finely — that makes them lose fragrance and become purely pungent. The seasonings should also be carefully chosen: star anise, Sichuan peppercorn, cinnamon, pepper, fennel, nutmeg, and cloves — just a small amount to add flavor. Grind these and mix them into the chili powder, then add salt and sesame seeds, blending everything evenly.

　　Pouring the Oil: The oil used must be rapeseed oil to achieve an authentic Spicy Stir-Fried Pepper. Also, getting the oil temperature just right is crucial. So, wait until the oil starts to smoke, then let it cool slightly until the smoke dissipates — that’s when you can pour it. Pour plenty of oil, at least enough to cover the chili powder. Otherwise, the peppers will lose their aroma after a while.

　　Adding Vinegar: After completing the steps above, the oil-poured chili pepper is ready. While it’s still hot, add a few drops of aromatic vinegar. The vinegar is cold, the oil-poured chili is hot — when the two meet, you’ll hear a “sizzle,” and a ring of bubbles will rise in the dish. The combined fragrance of vinegar and oil-poured chili wafts up. At this point, the fragrant, uniquely northern Shaanxi-style Yan'an oil-poured chili pepper is complete.