Tiger green pepper, also called tiger pepper, is a very famous Sichuan dish. Almost everyone has eaten it, especially when it is served with wine or rice. It is quite delicious. This dish mainly uses green peppers as raw materials, stir-fried until the surface is charred and peeling. It is named because it looks like a tiger's pattern. The taste is spicy, soft but not rotten.

This dish may seem simple, but actually it requires certain skills to make. When making tiger skin green peppers, many people are used to adding oil first. In fact, this is wrong, because the high oil temperature will cause the surface of the green peppers to bubble quickly. If they are fried again, the surface will become black and mushy, and the meat of the green peppers will not be cooked enough. That kind of smooth but not rotten taste. Below, I will introduce you to the correct method to ensure that each one is skinny, delicious, soft and fragrant.

Tiger skin green pepper

1. The pepper must be fresh, with thick skin and tender flesh. This kind of screw pepper is very suitable. Wash the peppers and remove the stems. If you don’t like it too spicy, you can also remove the seeds inside.

2. What we make is a home-cooked version. The ingredients are very simple. We only use garlic and ginger, cut them into pieces and put them together for later use.

3. Heat the pot without adding oil. Be careful not to add oil first. Pour in the screw pepper directly and stir-fry it. Turn it frequently to let it heat evenly. During this period, use a frying spoon to squeeze it continuously to add more screws. The contact area between the peppers and the pot is increased, which makes it easier to fry and develop tiger skin spots, and the fried pepper meat is soft but not soft.

4. Keep the fire low and stir-fry until the peppers on the surface of the screws are slightly burnt and covered with tiger skin spots. Sprinkle salt and stir-fry quickly evenly. Take out the peppers before the water comes out. To prevent the nutrients inside from being lost.

5. Heat the pot again, add a little base oil, when the oil temperature is 50% hot, add ginger and minced garlic and stir-fry until fragrant.

6. Then add 10 grams of light soy sauce, pour in a little water, add the fried screw peppers, add chicken essence to taste, and simmer over medium-low heat for a while to add flavor to the green peppers.

7. Pour some balsamic vinegar before serving to enhance the aroma. The prepared tiger skin green pepper dish will have a fragrant smell, a spicy taste, and will not be rotten.

Tips:

1. The peppers must be fresh, with thick skin and tender flesh, so that they will not rot easily when stir-fried.

2. When dry-stewing, be sure to take it out of the pot quickly after sprinkling salt to avoid water leakage, which will not be tender enough and affect the appearance.