Tiger skin pepper

Overview

Tiger pepper is a famous Han Chinese dish in Guangdong. It belongs to Cantonese cuisine. The main ingredient is pepper and the main cooking technique is stir-frying. The finished product is crispy on the outside, soft on the inside and full of spicy flavor. Made with appropriate amounts of hot peppers, green onions, ginger, garlic, oyster sauce, salt, MSG, sugar, dark soy sauce, etc. Today’s dish is slightly improved. It is stir-fried without oil first and then fried in oil. Compared with the past, it is not easy to fry in the pan and is safer to avoid injuries

Tags

• hot dishes
• home cooking
• old man
• summer recipes
• banquet dishes
• lunch
• aged vinegar
• cornstarch
• edible oil
• garlic
• hot pepper
• light soy sauce
• oyster sauce
• sugar

Ingredients

Steps

1. 1 Remove stems and seeds from green pepper, wash and set aside

   

2. 2 Heat the pan without oil, add pepper and stir-fry over low heat. If you add green pepper after adding oil, it will be easy to fry due to the moisture on the surface of the green pepper. You can stir-fry directly here, or you can add tiger skin

   

3. 3 To stir-fry the green pepper, you can keep pressing the green pepper with a spatula, and turn the green pepper over until the tiger skin is fried on both sides, then serve out

   

4. 4 While the green peppers are cooking, prepare the minced garlic. Peel the garlic, wash and mince it.

   

5. 5 Take a bowl, add appropriate amount of light soy sauce, oyster sauce, sugar, a little vinegar, water, cornstarch, mix into a sauce and set aside

   

6. 6 Heat the pan with cold oil, add minced garlic, and stir-fry

   

7. 7 Add the preliminarily stir-fried green peppers, continue to press with a spatula, and continue to fry the surface of the green peppers. Because the water inside and outside the green pepper has been dried out during the initial stir-frying, you don’t have to worry about being injured in the fryer

   

8. 8 Add the prepared sauce, bring to a boil over high heat, reduce to low heat and simmer for five minutes until the sauce is thick and fragrant, reduce the sauce over high heat, and serve

   

9. 9 The finished product, this tiger skin pepper, is quick to make, easy to operate, salty and slightly spicy, and goes very well with rice^_^