Tiger skin green pepper

Overview

Tiger-skinned green peppers are spicy, delicious, sour and sweet, a must-have with rice!

The measuring tools in the picture are spoons, ladles, and soup ladles from small to large. The amount of seasoning in the following steps is based on these measuring tools.
Wash the green peppers, cut them, flatten them with a knife (to facilitate subsequent frying), remove the hearts and seeds.
Break off four heads of garlic and chop into minced garlic.
Mix 2 tablespoons of oil, 0.5 tablespoons of soy sauce, 1 tablespoon of white vinegar, 0.5 tablespoons of sugar, 0.5 tablespoons of starch, 1/3 tablespoons of salt, and 1.5 tablespoons of water. Stir these ingredients evenly to make a sauce.
Heat a pan, add a spatula of oil, and when the oil is hot, add green peppers.
On high heat, use a spatula to fry while pressing. Fry the green peppers for 1 minute on each side. Turn to medium heat and fry the green peppers 2 to 3 times on each side for 1 minute each time until large areas of tiger skin appear on both sides. Remove and place on a plate and set aside (no need to pour out the oil in the pot).
Use the oil used to fry the green peppers, turn on high heat, add the minced garlic, and stir-fry until fragrant. Then pour in the prepared sauce and bring to a boil; turn to medium heat and cook for 1 to 2 minutes until the sauce is slightly thick. Turn off the heat, pour the sauce on the fried green peppers, and the spicy and delicious tiger skin green peppers are ready to go!