Smashed Peppers Hunan-Style with Centuries Egg (擂辣椒)

Instructions

1. 1Wash the peppers and dry them completely. Any surface water will steam them instead of charring them.

   🔍 Look for 2 min

   Visual: skin completely dry

   You know it's right when: prep complete

2. 2Heat a dry wok or cast-iron skillet over medium heat with no oil. Lay the peppers flat and press down with a spatula, turning every 2 minutes, until the skins blister and slump.

   🔍 Look for Medium heat 8-10 min

   Visual: skin blistered with charred patches, pepper softened and flattened

   You know it's right when: peppers collapse under the spatula

3. 3Meanwhile, drop the whole garlic cloves into the dry pan alongside the peppers and roast until the skins blacken in spots and the cloves soften.

   🔍 Look for Medium heat 5-6 min

   Visual: garlic skins speckled black, cloves yielding

   You know it's right when: roasted garlic aroma

4. 4Transfer the peppers and garlic to a mortar. Add salt and douchi, then pound with the pestle until the peppers break into coarse shreds with visible chunks — do not overwork into a puree.

   🔍 Look for 2-3 min

   Visual: coarse jammy texture with visible pieces

   You know it's right when: peppers release liquid

5. 5Peel the century egg and cut into wedges. Fold the wedges through the pepper mixture gently with a spoon so they stay intact.

   🔍 Look for 1 min

   Visual: dark glossy egg wedges against green pepper

   You know it's right when: prep complete

6. 6Add light soy sauce, chinkiang vinegar and sesame oil. Toss once more, then let it sit for 5 minutes at room temperature before serving with plain rice.

   🔍 Look for 5 min

   Visual: glossy, slightly saucy

   You know it's right when: flavours melded