Main ingredients:

200g green pepper, minced pork150g.

Accessories:

2 tablespoons salad oil, 1 tablespoon cooking wine, half a tablespoon soy sauce, 2 teaspoons starch, 1 teaspoon salt and monosodium glutamate, chopped green onion and Jiang Mo.

Method:

1. Mix minced meat with all seasonings to make meat stuffing.

2. Wash the green pepper and put the mixed meat into the green pepper.

3. Arrange the chopped green peppers on a plate, cover with plastic wrap (leave air holes) and cook for 5 minutes on high fire.

Features:

Bright color and strong fragrance.

Tiger green pepper

(1) The most important thing about the practice of tiger skin green pepper is that it does not put oil after cooking. Put the green pepper directly into the pot and dry it. While frying, press the green pepper with a shovel. It's not a big problem to crush it. Let the burnt skin and tiger skin of green pepper come out, and then add seasoning. Seasoning depends on preparation, not everything is complete, soy sauce, vinegar, cooking wine, sugar, chicken essence.

(2) So "tiger skin green pepper" came into being. At the beginning, the embarrassment of green peppers was that most of them could only be used as ingredients, whether they were shredded or sliced, just like the leaves under the petals of roses, which were often ignored. Being regarded as the main ingredient, also known as "tiger skin", can really be called a big step towards the stage of life. One way for the chef to cook the tiger skin green pepper is to boil a pot full of oil, soak the whole green pepper in the oil, drain the water, and then add seasoning to taste. Home-made tiger skin peppers are much simpler. Put the green pepper directly into the pot, and its skin will wrinkle gradually under dry frying. After adding salad oil, cold oil is quickly absorbed by green pepper when it meets hot pot, and the flesh of green pepper shrinks, and the epidermis expands and wrinkles rapidly, which is like tiger skin, hence the name. The ingredients are also simple, such as starch water, soy sauce, minced garlic, sugar, watercress, sesame seeds and the like can also be added according to personal taste, and anything can be added after thickening. The popularity of homemade tiger skin pepper lies in its cheap and simple raw materials. Spend one or two yuan, you can buy those varieties with thin skin and tender meat at the stall, and you can enter the processing procedure after washing and removing the pedicle. Green peppers are mostly spicy and mild. If they are too spicy, remove the ribs from their bellies. Work is convenient and fuel-efficient, and the dishes made are unique and natural, fragrant, fresh and delicious. Especially the mottled color of tiger skin greatly increases people's appetite, which can be used for personal use and hospitality without losing its luster. As the saying goes, you can get a kitchen under the hall, and green peppers from tiger skin can meet the needs of both sides. Even tigers condescend to show their love and naturally won the love of the people.

(3) Our family usually cooks peppers and peppers with tiger skin green peppers: first, put oil in the pot, stir-fry the peppers and peppers thoroughly, and then add sugar, soy sauce and soy sauce to stir-fry.

(4) Now let's briefly talk about the practice of tiger skin green pepper: material selection is one of the keys, and medium-sized fresh green peppers on the market should be selected. After washing, remove the stalks and seeds by hand, add a little seasoning, wash and drain. Heat the wok until the wok is red or not red (at least 3 minutes), add green peppers and stir fry repeatedly until the skin is dry and white, but keep the green peppers intact. Bring the pan and wash it. Put a little oil in the wok (you can also use the remaining oil from all kinds of fried things at home), fry the green peppers one by one for half a minute, and quickly pick them up for use. Add a small amount of clean salad oil to the wok. When it is slightly hot, add garlic and ginger with thumbs, 10 drop of white wine, appropriate amount of salt, 4 tablespoons of vinegar, 2 tablespoons of soy sauce and 4 tablespoons of sugar. Stir-fry over high fire for 2 minutes, then add green pepper and monosodium glutamate, and take the pan and plate. It's done! This is a Sichuan-style method, which is different from the oil-free dry frying method mentioned by Mr. Gu Qingsheng.

(5) Select fresh and tender big-horn green pepper, remove the core, cook for 3 minutes without oil, stir-fry the green pepper repeatedly with low fire until the skin is quick-drying and full of spots, take out the pot, wash the pot, then put oil, boil, add the green pepper, and simmer for a while with low fire until the green pepper fades slightly. Finally, put a bowl, add a little monosodium glutamate, soy sauce and vinegar, and stir it. Don't think that the whole green pepper is scary, but it is very fragrant and delicious. So friends who like spicy food can also add some dried red pepper to increase the spicy degree of this dish. This is a Sichuan dish. You can also put meat stuffing in green peppers, which is called Shandong cuisine.