When making tiger skin green peppers, some people will cook them in a pot, and others like to fry them in an oil pan. In fact, as long as you learn this trick, you can ensure that the tiger skin green peppers you make are very authentic and spicy and delicious. Let's take a look at the specific methods.
In fact, when making tiger skin bananas, there is no need to boil them in water at all, and they don't need to be fried in an oil pan, because this will lose the original spicy taste of green peppers, so doing so is a no-no, so the made tiger skin green peppers are definitely not delicious. When making tiger skin green peppers, we need to remove the inner pulp of the green peppers, and then leave only the green peppers, and after cleaning them, control the moisture for later use.
Then preheat the wok for half a minute, turn to slow fire, put the cleaned green peppers into stir-fry directly, and when you see slight bubbles on the surface of the green peppers, you can take them out. Then we need to learn this trick, that is, stir-fry some minced pork in the wok, which not only has some fragrance, but also makes the tiger skin green peppers taste less monotonous.
Stir-fry minced pork, then directly pour in green pepper, stir-fry it again for two minutes, then pour in a little cooking oil, add some white sugar, minced garlic, soy sauce and balsamic vinegar at the same time, slowly stir-fry until fragrant, then pour in a small bowl of starch water, add a little edible salt, thirteen spices and chicken essence, and then directly pour in the green pepper. After stirring evenly, the delicious tiger skin green pepper can be eaten.