Tiger-Skin Blistered Chilies (虎皮尖椒)

Instructions

1. 1Wash the chilies and dry them thoroughly. Leave the stems on but slit each chili once lengthwise so steam can escape and the seasoning can get in.

   🔍 Look for 3 min

   Visual: dry whole chilies with one long slit

   You know it's right when: prep complete

2. 2Heat a dry wok over medium heat with no oil. Add the whole chilies and press them against the hot surface with a spatula, turning every 2 minutes.

   🔍 Look for Medium heat 6-8 min

   Visual: skin puffing into pale blistered patches

   You know it's right when: dry crackling sound

3. 3Keep going until most of the surface is covered in pale blistered stripes and the chilies have slumped and softened. Remove and set aside.

   🔍 Look for Medium heat 2-3 min

   Visual: tiger-stripe blisters over most of the skin

   You know it's right when: chilies bend easily

4. 4Add oil to the same wok over medium heat. Fry garlic and douchi for 30 seconds until the beans smell savoury and the garlic is pale gold.

   🔍 Look for Medium heat 30 sec

   Visual: garlic pale gold, beans glossy

   You know it's right when: deep savoury aroma

5. 5Return the chilies to the wok. Add light soy sauce, chinkiang vinegar, sugar and salt, plus 2 tbsp water. Toss gently for 1 minute so the blistered skin drinks up the sauce without tearing.

   🔍 Look for Medium heat 1 min

   Visual: chilies glossy, sauce nearly absorbed

   You know it's right when: sauce bubbling and thickening

6. 6Taste the sauce — it should be salty-sour with a faint sweetness. Serve the chilies whole with plenty of plain rice.

   🔍 Look for

   Visual: shiny dark-green chilies, almost no free sauce

   You know it's right when: ready to serve