1) The most important thing about the practice of tiger skin green pepper is not to put oil in the pot after cooking. You put the green pepper directly into the pot to dry, fry it and press it with a shovel. It's not a big problem to crush it. Let the skin of green pepper appear in focus, the tiger skin comes out, and then add seasoning. Seasoning depends on the preparation, not everything is complete, soy sauce, vinegar, cooking wine, sugar, chicken essence and so on. Home-made tiger skin peppers are much simpler. Put the green pepper directly into the pot, and its skin will wrinkle gradually under dry frying. After adding salad oil, cold oil is quickly absorbed by green pepper when it meets hot pot, and the flesh of green pepper shrinks, and the epidermis expands and wrinkles rapidly, which is like tiger skin, hence the name. The ingredients are also simple, such as starch water, soy sauce, minced garlic, sugar, watercress, sesame seeds and the like can also be added according to personal taste, and anything can be added after thickening. (3) Pepper and pepper can generally be cooked with tiger skin pepper: first put oil in the pot, stir-fry the pepper and pepper thoroughly, and then add sugar, soy sauce, soy sauce and oyster sauce to stir fry. (4) The practice of tiger skin green pepper is to choose medium-sized fresh green pepper on the market. After washing, remove the stalks and seeds by hand, add a little seasoning, wash and drain. Heat the wok until the wok is red or not red (at least 3 minutes), add green peppers and stir fry repeatedly until the skin is dry and white, but keep the green peppers intact. Bring the pan and wash it. Put a little oil in the wok (you can also use the remaining oil from all kinds of fried things at home), fry the green peppers one by one for half a minute, and quickly pick them up for use. Add a small amount of clean salad oil to the wok. When it is slightly hot, add garlic and ginger with thumbs, 10 drop of white wine, appropriate amount of salt, 4 tablespoons of vinegar, 2 tablespoons of soy sauce and 4 tablespoons of sugar. Stir-fry over high fire for 2 minutes, then add green pepper and monosodium glutamate, and take the pan and plate. It's done! This is a Sichuan-style method, which is different from the oil-free dry frying method mentioned by Mr. Gu Qingsheng. (5) Select fresh and tender big-horn green pepper, remove the core, cook for 3 minutes without oil, stir-fry the green pepper repeatedly with low fire until the skin is quick-drying and full of spots, take out the pot, wash the pot, then put oil, boil, add the green pepper, and simmer for a while with low fire until the green pepper fades slightly. Finally, put a bowl, add a little monosodium glutamate, soy sauce and vinegar, and stir it. Don't think that the whole green pepper is scary, but it is very fragrant and delicious. So friends who like spicy food can also add some dried red pepper to increase the spicy degree of this dish. This is a Sichuan dish. You can also put meat stuffing in green peppers, which is called Shandong cuisine. "Tiger skin" refers to the dishes that are made by preliminarily processing raw materials, then frying, frying or roasting to make the surface of raw materials brown and wrinkled like tiger skin, and then matching with flavor dishes or cooking by different cooking methods. Tiger skin dishes occupy a place in China cooking, and form different varieties and different flavors. Ingredients: green pepper 10 refined salt 3g vinegar 15g monosodium glutamate 2g salad oil 50g about 75g. Methods: 1. Wash the green pepper, remove the pedicle, put it in a 70% hot oil pan, fry it until the color of tiger skin, and remove and drain. 2. Leave the bottom oil in the pot, add the fried green pepper, add salt, vinegar, monosodium glutamate, etc. Stir well and serve. Features: bright color, soft and sour. The practice of green pepper with tiger skin can be described as different. The following are several other special methods for your reference: (1) dry flattening method: the method of tiger skin green pepper. The most important thing is not to put oil after it is done. Heat the pot and put the green pepper directly into the pot to dry. While frying, press the green pepper with a shovel. It's not a big problem to crush it. Let the burnt skin and tiger skin of green pepper come out, and then add seasoning. Seasoning depends on preparation. Sugar, chicken essence and salt are enough. Burn it for a while. Sweet and spicy, I think it's delicious. (2) Stir-frying method: The chef's practice of tiger skin green pepper is to boil a pot of oil, stir-fry the whole green pepper, drain the water, and add seasonings to taste. Home-made tiger skin peppers are much simpler. Put the green pepper directly into the pot, and its skin will wrinkle gradually under dry frying. After adding salad oil, cold oil is quickly absorbed by green pepper when it meets hot pot, and the flesh of green pepper shrinks, and the epidermis expands and wrinkles rapidly, which is like tiger skin, hence the name. The ingredients are also simple, such as starch water, soy sauce, minced garlic, sugar, watercress, sesame seeds and the like can also be added according to personal taste, and anything can be added after thickening. (3) Douchi tiger skin: Choose fresh and tender meat with thick large-angle green pepper, remove the core, and put it in a pot for 3 minutes. ...