Tiger skin pepper

Overview

Tiger-skin pepper belongs to Sichuan cuisine. The main ingredient is pepper and the main cooking technique is stir-frying. The finished product is crispy on the outside and soft on the inside, full of spiciness... One day I went to a certain restaurant and ordered this different tiger skin pepper, great! You must copy it on your own dining table, hehe~

Tags

• hot dishes
• vegetarian dishes
• appetizers
• home cooking
• common dishes
• old man
• spring recipes
• summer recipes
• banquet dishes
• lunch
• aged vinegar
• clear water
• dace with black bean sauce
• hot pepper
• light soy sauce
• white sugar

Ingredients

Steps

1. 1 Choose thicker peppers for a better taste;

   

2. 2 After washing, cut into two sections, use chopsticks to insert into the middle to remove the pepper seeds; (if you like it super spicy, you don’t need to remove the seeds)

   

3. 3 From the canned dace, take out an appropriate amount of tempeh and dace pieces, and sprinkle them into small diced fish;

   

4. 4 Heat the pot, turn to low heat, add the peppers and stir-fry slowly, flattening with a spatula during the process;

   

5. 5 Until the surface of the pepper turns white and spots appear;

   

6. 6 At this time, pour some oil and stir-fry;

   

7. 7 Serve it out and set aside;

   

8. 8 Put tempeh, diced dace, light soy sauce, mature vinegar, white sugar, water into the pot and cook until it becomes juice;

   

9. 9 Pour it over the peppers and that’s it!