Tiger skin pepper is sweet and sour, sour and spicy, especially appetizing, very appetizing, I can eat three bowls of rice on a plate, and I am an absolute rice killer.

6 peppers, 5 cloves of garlic, cooking oil 10ml, sugar 4g, vinegar 10ml, oyster sauce 15g, starch 2g, and water 10ml.

Production process:

1, first clean the pepper, drain the water, then put it on the chopping board and pat it flat with a knife and cut it into pepper segments for later use, then pat the garlic flat with a knife and cut it into minced garlic.

2. Add sugar, vinegar, oyster sauce, water and starch to the bowl, and stir evenly with chopsticks to make juice.

3. Pour the cooking oil into the wok, heat it with high fire, then add the pepper section and stir-fry it with low fire. Press the pepper with a shovel to make it contact the bottom of the wok and heat it evenly. Fry until the pepper is slightly softened and the burnt flavor floats out. Turn over and fry the other side.

4. When frying the tiger skin on both sides of the pepper, pull the pepper aside with a shovel, add the minced garlic and stir-fry with base oil. Pour in the prepared juice, turn it over and boil it.

When the juice is slowly immersed in the pepper, the soup can be thickened and wrapped on the pepper. Sweet, sour, spicy and very delicious sweet and sour tiger skin pepper is ready.