I'm wanting to make some "Tiger Eggs" with a Chinese Red Braise. To be exact, I'm trying to make the version described in this youtube video, https://www.youtube.com/watch?v=IjGfkbfVGw8&list=PLZoinrzFCkVHVE5ah62qDEgLuQzuNqpFC&index=3 , but I'd like to add a bit of spiciness to it. If I wanted to incorporate some dried Thai Peppers into this recipe, then when would be the best time to do so during the cooking process? Would I add the dried peppers to the dish when the other spices are poured in, such as when star anise and peppercorns are added? Or should I wait till later in the cooking process, such as when the dish is reduced to a simmer?
Any insight into the best way to incorporate these peppers into the dish would be highly appreciated.
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