Kang-style chili
A rustic northern Chinese specialty: sliced long peppers are coated in egg and flour, then slow-panned until the crust turns golden and crispy outside while staying juicy and fiery within — wonderful rolled in flatbread.
Instructions
- 1
Cut the chili peppers into rings, add an egg, a suitable amount of salt, and a little Chinese five-spice powder, and mix well.
- 2
Add the flour in small amounts multiple times, making sure each chili is coated with flour.
- 3
Add an appropriate amount of oil to the pot. After the oil is hot, add the chili peppers. Use a spatula to spread the chili peppers evenly and slowly fry them over low heat.
- 4
After coloring the bottom, flip it over and cook until both sides are golden brown, then use a spatula to break it apart.
- 5
Wrapped in a pancake, it's fragrant, spicy, and very delicious.
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Ingredients
Main Ingredients
- chili pepperto taste
- Eggto taste
- Flourto taste
- Thirteen Spicesto taste
Seasonings
- Saltto taste