鲊辣椒俗称“鲊海椒”,是川渝民间家庭普遍制作的一道传统菜肴。每年夏秋时节,摘回个大而又不太辣的鲜海椒,洗净去蒂除籽,瓤入拌有精盐的糯米粉,入坛密封月余,然后取出来食用。对于那些比较辣的鲜海椒,通常还要先切成长条,然后拌入糯米粉和精盐,入坛密封(用笋壳和篾条封住坛口),让坛口朝下倒扑于盛有清水的瓦钵内,月余之后取出来,或是与肉片拌匀,或是将鲊海椒放在肉片上,送入笼内蒸熟食用。 鲊 chili commonly known as “鲊 sea peppers,” Sichuan-Chongqing folk family is generally produced by a traditional dish. Every summer season, pick up a big but not too spicy fresh seaweed, wash to remove the seeds, into the mix of salt, glutinous rice flour, sealed into the altar more than a month, and then taken out for food. For those spicy fresh sea cucumber, usually also cut into strips, and then mix in glutinous rice flour and salt into the altar sealed (with bamboo shoots and purlin seal altar), so that the altar mouth down fluttering in Sheng Shimizu Shibazhu, after more than a month out, or mix well with the meat, or the sea cucumber on the meat, into the cage steamed food.