Fermented Tiger Skin Green Pepper

Overview

This is tiger skin green pepper made with fermented rice wine, very delicious!

Wash the green peppers and remove the stems, and mince the garlic.
Add half a bowl of boiling water to the rice wine, then add 2 tablespoons of light soy sauce and stir evenly.
Without adding oil to the pot, fry the green peppers on low heat until soft on both sides, until the skin becomes wrinkled.
Push the green pepper to one side first, pour an appropriate amount of oil into the pot, add minced garlic and Laoganma black bean sauce and stir-fry until fragrant.
Pour in the rice wine and light soy sauce that you mixed before, and stir-fry over medium heat.
When the soup is thickened, you can put it on the plate. This is the best tiger green pepper I have ever tasted!