Tiger skin pepper

Overview

Super delicious meal, so delicious that I can’t stop eating it.

Wash the pork piece. You can remove part of the fat, but be sure not to remove all of it. A little fat will make it more fragrant
Cut into cubes, add a little starch, a little light soy sauce, mix well
Add a little vegetable oil and mix well, marinate for ten minutes
Processing of hot peppers: Wash the hot peppers with handles
Pinch the end of the pepper handle with the thumb and index finger of your right hand and press it hard into the pepper. The handle and seeds will be separated from the pepper body
Take out the seeds
Rinse with cold water several times to remove the spiciness
Heat oil in a flat-bottomed non-stick pan and fry the peppers
Flip until one side is browned and wrinkled
Remove the fried peppers and set aside
Use the remaining oil from frying the peppers to sauté the onions and ginger
Add the marinated diced pork
Fry until the aroma comes out
Add light soy sauce, sugar, cooking wine, stir well
Add half a bowl of water, taste it after the water boils, and adjust it with some salt
Lower pepper
Low to medium flame
Flip the peppers half way through
When the peppers are soft and fragrant, take them out
The soup is thickened with water starch
until boiling and thick
Add minced garlic, stir, and turn off the heat
Pour the soup over the peppers and serve