It can be fried, mixed, boiled and processed into sauce. Its partner can also be meat or vegetable, with meat dishes together, reduce greasy. It’s better to be with vegetables. There is a saying in Guizhou that “three days without acid, walk and jump”, and bad pepper is only one of Guizhou’s “acid”, which is fresh and slightly spicy. Douchi is also a characteristic of Guizhou. The taste and appearance of Douchi in Guizhou are different from those in other places. In Guizhou, Douchi can also vary in style and taste. Many people must have eaten Laoganma’s Douchi pepper. The raw material is dried Douchi. I won’t talk about the taste. The dish I made today is a mixture of the two flavors. The next meal!


200g cooked pork
100g green pepper
1 tbsp Fermented Chili
50g dried lobster sauce


Step 1
Give me a close-up of my pepper

Step 2
And dried lobster sauce

Step 3
Sliced cooked pork slices (I stewed pork with spices in advance, put it in the refrigerator, take it out when I want to eat, thaw it now), green pepper sliced.

Step 4
Pork in the pot, small fire stir out oil.

Step 5
Stir fry the diced Douchi together

Step 6
Stir fry the diced lobster sauce until fragrant, then push the double cooked pork aside and stir fry with pepper

Step 7
Stir fried chili oil

Step 8
Then stir fry together

Step 9
Then add green pepper and stir fry for about three minutes

Step 10
Add a little salt and monosodium glutamate, stir well and remove from the pan.

Step 11
Serve. Do you see any drooling? Let's have three bowls of rice.