How to make green chili with shredded green onion (a delicious tongue-digesting, quick-cooked condiment for cooking, dressing, and bun cakes)
Bell pepper, personal preference, not spicy can be used.
Green pepper, one, two if you like.
One large onion.
Shallot: finely shredded on a diagonal, without any thick or short stems in it
Bell pepper: Slant shredded thinly, without any thick or short pieces inside.
Green peppers: shredded on a slant, with no short stubs in them. Okay, that’s about as fine as it gets.
Heat a pan with wide oil.
Add all the shredded onions and fry them finely, the onions will batter quickly. I like the taste of a slight paste. Feel free to do as you wish.
When the aroma is overflowing, add salt (if you have a heavy mouth, you can add more) and sugar (just to taste, don’t like it).
Put it in a bowl (you can find them everywhere in China, Chen He’s family has the same one) and eat.