1, diced green pepper;

2. Prepare lobster sauce and minced garlic;

3. Put a proper amount of rapeseed oil in the wok.

Heat to 50%, add fermented soybean and minced garlic and stir-fry until fragrant; Pour pepper and stir well;

4. Put soy sauce and salt and mix well;

6. When the green pepper becomes soft and wilting, add chicken essence and a little sesame oil and mix well;

Green pepper with fermented soybean and tiger skin

1, material: green pepper, lobster sauce, garlic, oil, salt, sugar, soy sauce and vinegar.

2. Pour oil into the wok (a little more than usual), heat it to 80%, change to medium heat, and add green pepper.

3. Press the green pepper back to the bottom of the pot with a spatula, then stir fry and circle again.

4. Leave the bottom oil in the pot. When the green pepper becomes soft and the skin is golden brown, take out the green pepper for later use.

5. Add lobster sauce and minced garlic to the wok and stir fry until fragrant.

6, add green pepper, a small amount of water, salt, sugar, soy sauce, vinegar, chicken essence, stir the seasoning evenly, be careful not to stir fry too much or the green pepper will fade.