An easy preserve that is one of the most characteristic elements of Hunan cuisine. It is used in stir-fries and steamed dishes and is also offered as a relish with noodles and other snacks.

1. Wash the chillies and dry thoroughly. Cut off their stems and bases and chop coarsely with the seeds.
2. Place the chopped chillies in a bowl, add 60 g of the salt and mix thoroughly.
3. Place in a glass jar and cover with the remaining salt. Seal with a tight-fitting lid.
4. Leave in a cool place for at least 2 weeks before using and store in the fridge once opened. They should then keep for months.