Check out the rest my of Sichuan School Series here:
Chinese Red (Oil 红油):
Chinse Chili Crisp
Good quality Dehydrated Bell Peppers: (more expensive than other products on amazon, but those have a ton of seeds & stems to bulk up the weight)
Oven Dehydrated Bell Peppers
1. Cut Bell Peppers into 1/4-1/2 inch squares (see B-roll footage of this video).
2. Spread out into an even layer on a parchment lined baking sheet (preferably on a wire rack to increase airflow. Just be sure to poke some small holes in the parchment with a toothpick).
3. Set oven or toaster oven to the keep warm setting, or as low as your oven can go (ideally the temperature shouldn’t go above 150°F (93°C). If your oven doesn’t have a low enough setting, you can prop the door open a crack using a wine cork or some aluminum foil.
4. Dehydrate for 5-7 hours or until completely dried out, flipping the pieces occasionally.
My Video Gear:
Sony A6000 Camera
35mm Lens
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