In daily life, our peppers are usually eaten as side dishes or dipped in water, and peppers are a condiment. However, pepper is also the main course. Oh, this is a common practice of tiger skin green pepper. The chef taught you to do this. Spicy and appetizing, delicious but not greasy. Tiger skin green pepper is such a famous Sichuan dish, mainly dried green pepper. Although it is simple to say, it still needs some skills to make delicious tiger skin green pepper, otherwise it may be light, spicy and not fragrant at all. Pepper has high nutritional value. Rich in vitamin C, capsaicin and other nutrients. Eating Chili regularly has a good effect on stimulating appetite, promoting digestion and reducing fat and weight. At the same time, pepper also has strong antipyretic, analgesic and anti-aging effects. Therefore, we can eat some peppers properly at ordinary times, which is very good for our health. Friends who like to eat Chili peppers quickly collect them. They are spicy and appetizing, delicious but not greasy. This dish alone can eat two bowls of rice.

1. Tiger skin green pepper. Food: 7 peppers, 8 cloves of garlic, lobster sauce 1 tablespoon, soy sauce 1 tablespoon, oil 1 tablespoon, sugar teaspoon, salt and vegetable oil. Second, the practice of budgerigar green pepper: 1. Get all the ingredients ready, clean up the pepper, then push in the pedicle of the pepper by hand and remove the seeds below. If you are not afraid of spicy friends, you don't have to remove the seeds, and it will become fragrant after eating. Divide the peppers in half and put them in the pot for later use. First, break the garlic and chop the garlic paste for later use. 2. Do not add vegetable oil to the pot. When the fire is slightly hot, add pepper. Then, while the paper is hot, while frying, gently press it with a frying spoon to make the peppers evenly distributed while it is hot. Cook the smell of pepper until it looks like a budgerigar. When the peppers become soft, they can be taken out and put into a plate for later use.

3. Suddenly pick up the pot, add a proper amount of vegetable oil until the oil is hot, pour in garlic paste, add 1 spoon of water lobster sauce, stir-fry evenly on low heat, and stir-fry until fragrant. Then add 1 tablespoon oil consumption, 1 tablespoon soy sauce, a teaspoon sugar to taste, and a small amount of salt to stir well. Then add a spoonful of cold water and mix well. At this time, pour in the pepper, stir well, and simmer 1min to make the pepper taste. Add a little rice vinegar before cooking and stir well. 4. The tiger skin green pepper with spicy spleen and appetizer is well made, full of fragrance, so comfortable and special to eat every bite. Although there is no meat, tiger skin green pepper needs fragrance more than meat.

Tip: It's easy to share this budgerigar green pepper. Have you learned? When we choose to make this kind of tiger skin green pepper, if we are afraid of spicy, you will choose the green and tender morning pepper, which is not so spicy, especially tender and juicy. And a good friend who likes spicy food can choose green pepper, which is very old and full of spicy taste. It's delicious to make tiger skin green pepper. In addition to this very big pepper, in fact, you can choose Erjingtiao to do it. That one is not so spicy, it can make a medium spicy taste, full of fragrance, and it is particularly comfortable to eat.