🍽️ How to Make Hupi Jianjiao (Blistered Green Peppers) at Home

🧆 Ingredients

• 400g green peppers (long variety preferred)
• 2 tablespoons vegetable oil
• 2 cloves garlic (minced)
• 1 tablespoon soy sauce
• 1 teaspoon sugar
• 1 teaspoon vinegar
• Salt to taste

🍳 Steps

1. Prepare the Peppers: Rinse the green peppers thoroughly under running water to remove any dirt or pesticide residue. Pat them completely dry with a kitchen towel—moisture will cause splattering during frying. Remove the stems if desired, but leaving them on makes handling easier. For a milder dish, you can slit the peppers lengthwise and remove some seeds, but traditionally the seeds are left in for extra flavor. Leave the peppers whole or cut into large diagonal pieces for best texture.

2. Blister the Peppers: Heat the vegetable oil in a wok or large skillet over high heat until shimmering. Add the peppers in a single layer, pressing them gently with a spatula to maximize contact with the hot surface. Stir-fry and turn occasionally until the skins are deeply blistered and charred in spots, about 4–6 minutes. The peppers should become tender but not mushy. If the peppers are very large, cover the wok briefly to help them soften, but uncover to finish blistering.

3. Add Aromatics: Lower the heat to medium. Add the minced garlic and stir-fry quickly for about 30 seconds, just until fragrant. Be careful not to let the garlic burn, as it will turn bitter.

4. Season: Add the soy sauce, sugar, vinegar, and salt. Toss everything together to coat the peppers evenly. Stir-fry for another 1–2 minutes to allow the flavors to meld and the sauce to slightly reduce. Taste and adjust seasoning if needed—add more salt, a splash of vinegar for brightness, or a pinch of sugar for balance.

5. Serve: Transfer the blistered peppers to a serving plate. Serve immediately while hot, as a side dish or with steamed rice. Optionally, garnish with a sprinkle of chopped scallions or a drizzle of sesame oil for extra aroma.

How to Judge Doneness: The peppers are ready when their skins are wrinkled and charred, and the flesh is tender but still holds its shape. They should be easy to bite through but not falling apart.

Key Points:

• Use long, thin green peppers for the most authentic texture and flavor.
• Ensure peppers are dry before frying to avoid oil splatter.
• Blistering over high heat is essential for smoky aroma.
• Adjust seasoning to your taste, and add chili or Sichuan peppercorn for extra heat if desired.

💡 Tips

• Use long green peppers for best results.
• Blistering brings out the smoky flavor.
• Adjust seasoning to taste; add chili for extra heat.
• Serve as a side or with steamed rice.