The green pepper is full of color and flavor, comprehensive nutrition, all year round is a familiar guest on my family dinner table. Peppers is really a good match vegetables and fruits, it can and any one vegetable with, will never give you the feeling of incompatibility. Whether it's for a main meal or a side dish in a hot pot, peppers are irresistible.

There are countless ways to make green peppers, but the more classic is the "tiger skin pepper". Tiger skin peppers, also known as tiger oil hot pepper, sweet and sour chili pepper yako, to green peppers as a common material for a dish made of green peppers, green peppers surface frying slightly burnt, mottled burnt focus like a tiger's pattern and famous. Aromatic flavor, spicy spleen appetizer, very next meal, much favored by everyone, especially the color of the tiger skin like stains appetizing, both self-purchase, reception of guests is not lost its China.

Today we will give you **** enjoy this classic dish "tiger skin chili" practice. Simple and delicious, spleen and appetizer dishes, dishes were crazy, white rice is more affected, every time you do this dish, the husband ate two bowls a meal more. The most critical step in making this dish is to kang dynasty pepper.

There are two ways to choose, one is not to add a little oil, immediately kang, the other is a slight layer of cooking oil, and then kang. Without a little oil kang out of the burnt flavor will be particularly heavy, a little close to the carbon fire roasted chili pepper flavor, some friends love to eat choking flavor slightly larger, take this kind of dry kang method. I have adopted the method of adding a little oil to the kang, the kitchen fumes compared to the dry kang is less, are not easy to kang to burn. Here's how to do it, so you'll know how to do it. Tiger skin chili pepper food: a green pepper, vegetable oil appropriate, salt appropriate. Practice:

wash the green pepper, drain the water reserved. Put a small amount of oil in the pot, (this oil will be a lot less than the usual roasted vegetables, or all with a brush on a thin layer of oil is also OK) will be poured into the pot of green peppers, the text of the hot pot. In areas where the pan won't stick, gently press the pan with a spoon to keep popping the peppers and sauté them until the skin is wrinkled.

Fry one side of the pan until it becomes the color of the tiger's skin, then turn it over and fry the other side to a charred tiger's skin color as well. This whole process is a bit slow, so turn them over one by one. Hold the spatula in your left hand and press the peppers down one by one, then hold the chopsticks in your left hand and turn over the ones that aren't turned over one by one. Let each one of the bell peppers fry to get an even tiger skin color.

Spoke the peppers out until both sides are tiger skin. Heat the cooking oil in a wok to 70% and add a tablespoon of salt. Put in the green peppers that have been stir-fried a little bit, and stir-fry them until they turn red. Stir fry until all the peppers wilted, put the appropriate amount of vinegar, sugar, soy sauce out of the pot. The amount of vinegar should be slightly more than the usual vegetables. You can also play a vinegar dish. Immediately dipped in vinegar to eat.

Tiger skin green peppers out of the pot, spicy spleen appetizing, very rice dishes, there is this dish, the husband ate more than two bowls, called rice sweeping. Practice is simple, then you also look at it.