Tiger skin green pepper

Overview

The rain in Chongqing continued for two or three days, and there was still no sign of clearing up. This week is a relatively busy week. I host the program in the morning, handle calls from listeners at noon, prepare the next day's program, edit the program for the next day's broadcast in the afternoon, and review reporters' films. When I go home at night, I still have to work on the website. It’s really embarrassing to have all the radio and television networks. I tried to eat as light a meal as possible for dinner and made some tiger skin green peppers. Finally, I couldn't hold back the staple food and ate two big steamed buns - I originally wanted to only eat one, sweat.

Tags

• vegetarian dishes
• home cooking
• lunch
• dinner
• chicken essence
• garlic
• onions
• sugar
• very fresh soy sauce
• vinegar
• ginger
• green pepper
• salt

Ingredients

Steps

1. 1 Wash the green peppers and remove the stems. Make some shallow cuts on the green peppers to make it easier to absorb the flavor, but don’t cut too deeply. (I learned it from others. Personally, I feel like I can omit this step.)

   

2. 2 Cut onion, ginger, and garlic into a knife, add one tablespoon of very fresh soy sauce, half a tablespoon of vinegar, and one tablespoon of water to make a sauce and set aside.

   

3. 3 Heat the pan with cold oil. You can add a little more oil. When the oil is 50% hot, add green peppers and fry over low heat until the tiger skin spots appear. Use a spatula to gently stir to make the tiger skin spots even. Drain the green peppers and set aside.

   

4. 4 Leave a little oil in the pot. When the oil is hot, add onion, ginger and garlic and stir-fry over low heat until fragrant.

   

5. 5 Add the sauce and bring to a boil over low heat.

   

6. 6 Add tiger skin green pepper, add appropriate amount of salt, sugar and chicken essence, stir well and bring to the pot.