Beijing-style appetizer 'Radish Peel Stir-Fried with Chili Oil'

Name: Beijing-style appetizer 'Radish Peel Stir-Fried with Chili Oil'
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: Pickled & Preserved
Ingredients: 300 g Beautiful carrot skin in the heart; 10 g Salt; 5 piece Small dried chili peppers; to taste Sichuan peppercorns

Thin slices of radish peel absorb a sizzling pour of Sichuan peppercorn and dried chili oil, becoming a quick Beijing-style pickle with numbing fragrance after just an hour.

1 hrNewEasy Pickled & Preserved Pickle Mild Spicy

Instructions

1
Slice the washed radish peel into small pieces diagonally with a knife.
2
Sprinkle the sliced radish peel with an appropriate amount of salt and mix well.
3
Then put it into the container.
4
Fry Sichuan pepper oil with a spoon.
5
After frying the Sichuan pepper until fragrant, remove the pan from the heat for a moment to let the temperature drop slightly, then add the dried chili peppers and fry until fragrant.
6
Pour the hot oil over the radish peel while it's hot.
7
Then cover the container and marinate for one hour before eating.