Tiger skin pepper

Overview

This dish of tiger pepper is recommended to friends who like spicy food. This is my favorite dish. It goes very well with rice. I can eat half a bowl of rice every minute. Even when I smell the burnt smell of chili pepper, vinegar, and soy sauce, I can't help but salivate. The tiger skin green peppers in the restaurant are fried first, so they look better. We make them at home with less oil and are healthier, so we don’t need to add oil. We fry the tiger skins from the peppers first, and then cook them with the sauce. It’s very simple and quick.

Tags

• hot dishes
• home cooking
• spring recipes
• summer recipes
• autumn recipes
• winter recipes
• lunch
• dinner
• aged vinegar
• chicken essence
• cooking wine
• garlic
• hot pepper
• light soy sauce
• old soy sauce
• white sugar
• ginger
• salt
• vegetable oil

Ingredients

Steps

1. 1 Wash the peppers and cut them into sections. I did not remove the seeds. If you are afraid that it will be too spicy, you can remove the seeds.

   

2. 2 Prepare the sauce: 1.5 tablespoons of light soy sauce, 0.5 tablespoons of dark soy sauce, 1 tablespoon of cooking wine, 2 tablespoons of sugar, 3 tablespoons of mature vinegar, 1 tablespoon of water, 1 teaspoon of salt, and 0.5 tablespoons of chicken essence. Put them into a small bowl, stir well and set aside.

   

3. 3 Heat the pan (no need to add oil), add the peppers directly and fry them. You can press them with a spatula during the frying process.

   

4. 4 Fry until the peppers become soft and have burnt spots on both sides.

   

5. 5 Heat a wok, add vegetable oil, add minced ginger and garlic and sauté until fragrant.

   

6. 6 Add hot pepper and stir-fry for a few times.

   

7. 7 Pour in the sauce.

   

8. 8 Stir-fry for a few times to add flavor, and serve when the soup thickens.

   

9. 9 Finished product pictures

   

10. 10 Finished product pictures