Everyone in the world knows green onion, ginger and garlic, but oily spicy pepper is a unique flavor of my hometown.Dried red chili peppers, cut into small pieces, accompanied by vegetable oil, and roasted over low heat.Seeing that the spicy peppers are crispy, they are poured into the bowl and smashed.The beating bowl must be made of earthenware, and the beater must be made of hardwood.The oily spicy peppers produced by the old Leibo have a better taste.It is very particular about making oily spicy peppers, which must be roasted properly, crisp but not burnt.When beating, you must use dark energy, the more smashed the better.The best oiled spicy peppers, pour more vegetable oil, it will be sticky and bright red, and it will make people greedy.My hometown has a strong taste. Whether it is small stir-fry or cold salad, it is indispensable to add oil and spicy.During the holidays, more than a dozen bowls and dishes are served on the table, and the house is full of joy.It is not enough to put chili pepper alone, onion, ginger and garlic are also indispensable.

Dog meat is delicious in my hometown, and my fried dog meat is very popular with my friends.This friend should be a southerner, not a Hunan barbarian, and he can't live without Yunnan, Guizhou, Sichuan and Hubei.I have never cooked with a master before, so I rely on my own understanding.To have this level of understanding, first of all, you must eat delicious food.Those who like to cook with a spoon are mostly gluttonous.Stir-fried dog meat, it is best to choose the meat with skin, cut into small cubes, and boil the water first to remove the blood and smell.Then burn the vegetable oil, put it into the wok and stir-fry.Stir-fry until it is seven mature, pour a little white wine, serve with cinnamon, cover the pot, and simmer with a slow fire.When the heat is up, add scallions, shredded ginger, and oily spicy peppers, and quickly start the pot.If you put some young pepper leaves in, the fragrance will be stronger.Zanthoxylum bungeanum leaves are rare, and old citrus leaves can also be shredded.

My other favorite dish is stir-fried teal. The method is basically the same as above, except that no pepper leaves or orange leaves are added, and raw garlic seeds are indispensable.If you use soybeans to stir-fry teal, this dish will be even better.Stir-fry the soybeans until they are crispy and fragrant, and set aside. When the heat of the duck is just right, mix in the duck, simmer for a while, add oily spicy onion, ginger and garlic, and serve.When I eat Quanjude Roast Duck in Beijing, I always like to replace the sweet noodle sauce with chili oil, which is very confusing.The stomach is formed by one's own water and soil, there is really no way.

Because of the heavy taste, it is rare for the elderly in my hometown to eat without sweating profusely.Rural culture is a bit stagnant. Everyone will say the same thing when encountering the same scene, from generation to generation.For example, when the sun is raining, some people will always say: the sun is rising and the rain is falling, the emperor's old son is married.When encountering other people eating and sweating, some people will say: the cow has changed, it's a hard life.Because the sweat on the tip of the bull's nose is always dry.Who in the countryside is not a hard worker?I have been a city dweller for decades, and now I am sweating profusely when I have a bad meal.Nature is a hard life.

Although my wife is from Hunan, she grew up in Guangdong and Guangxi, and her taste is light.She always laughed at me, saying that my cooking trick is oily spicy onion, ginger and garlic, and all the spicy and stimulating ingredients are put together.But I laughed at myself and said: a few flavors in the spoon, dispel evil and exorcise poison, ventilate and refresh the brain, just like a doctor's strong medicine.