Detailed version of "Tiger Skin Green Pepper"-Features: simple, fast, appetizing and serving.
Ingredients: green pepper, garlic.
Ingredients: salt, sugar, mature vinegar, soy sauce, oil, lobster sauce, monosodium glutamate and clear water.
Step 1: First, remove the stalks and seeds of green peppers, knock out the remaining seeds of green peppers and put them on a plate for later use. Prepare a proper amount of garlic seeds, mash them with a knife and put them on a plate for later use. Pay attention, when picking peppers, try to match the spicy degree you can bear. Removing the seeds of green peppers can reduce the spicy degree and taste better.
Step 2: Next, we prepare a small bowl, put a spoonful of salt, two spoonfuls of sugar, a spoonful of mature vinegar and a proper amount of soy sauce, and mix them evenly to make a sauce for later use.
Step 3: Heat the oil from the pan, pour in the green pepper after the pan is hot, turn the pan, slow down the fire, and press the green pepper with a spoon while kang. At this time, we can see that some green peppers have begun to peel the tiger skin. What we need to do now is to peel the green pepper off the tiger skin, and when the tiger skin rises, the green pepper will become soft, so we can take it out with a spoon and put it on a plate for later use. -(Note, the green pepper must be sucked clean before cooking, otherwise it will leak oil when frying, and the green pepper should be turned over frequently when going to the kang to avoid burning to one side).
Step 4: Heat the oil in the pan, add the garlic and lobster sauce, stir-fry until fragrant, then add the green pepper, pour in the prepared juice, stir-fry over high fire, and finally add a proper amount of monosodium glutamate, stir-fry evenly over high fire, and then take out the pan. This appetizing green pepper is ready.