Shao Jiao Pi Dan (Century Egg with Roasted Mellow Peppers)

Ingredients

• 200 g Mellow Peppers (Also known as Green Dragon Peppers or Nuo Mi Jiao; stems removed and cut into bite-sized segments)
• 2 Century Eggs (Shelled and cut into chunks)
• 3 clove Garlic (Minced)
• 2 tbsp Cooking Oil (For pan-frying and aromatics)
• 2 tbsp Soy Sauce (Use your preferred brand)
• Salt (To taste; can substitute with pepper salt)
• 1 tsp Black Vinegar (Or Balsamic vinegar, added at the end for aroma)

Steps

1. 1

   Prepare the ingredients: remove the stems from the mellow peppers and cut them into bite-sized segments. Peel the century eggs and cut them into chunks. Mince the garlic.

2. 2

   Heat a pan with a little oil. Add the mellow pepper segments and cook over medium heat. Keep the lid off to allow moisture to evaporate, which helps the peppers char faster.

3. 3

   Continue frying the peppers until they develop a 'tiger skin' effect (charred blisters) on all sides. If using a high-heat resistant pan (not non-stick), you can use a kitchen torch to accelerate this charring process for extra aroma. Once charred and fragrant, remove the peppers from the pan and set aside.

4. 4

   In the same pan, add a bit more oil if needed and sauté the minced garlic until fragrant.

5. 5

   Add the century egg chunks to the pan. Stir-fry them with the garlic, pressing down slightly so the yolks begin to melt into the oil, creating a sauce-like consistency.

6. 6

   Once the century egg has reached the desired texture, pour in 2 tablespoons of soy sauce. Stir briefly to let the soy sauce bubble and caramelize.

7. 7

   Return the charred mellow peppers to the pan. Toss everything together to coat the peppers evenly in the century egg sauce.

8. 8

   Season with salt or pepper salt to taste. Turn off the heat.

9. 9

   Add a splash of black vinegar or balsamic vinegar. Stir well using the residual heat to release the vinegar's aroma without boiling off its brightness. Serve immediately.

Notes

The creator emphasizes that the key to this dish is the 'Shao' (roasting/charring) of the peppers, which releases a unique aroma. If you use a non-stick pan, do not use a blowtorch as it will damage the coating. The century egg yolk acts as the thickening agent for the sauce.

Nutrition per serving

• main
• side dish
• savory
• century egg
• peppers
• stir-fried
• easy