First, take out the roots and pulp of Zanthoxylum bungeanum by hand, wash them and pat them flat with a knife for later use. Beat a bowl of juice, add a little soy sauce, oyster sauce, sesame oil, cut a little garlic into pieces, put a little cooking wine and seasoning in the bowl. I haven't mastered the skills of purchasing peppers. There are too many varieties of peppers. My general choice is to ask the seller if it is spicy. There are three grades of peppers here, spicy, not spicy and super spicy, and the prices are different. Pour a proper amount of scallion, ginger, garlic, oyster sauce, salt, monosodium glutamate, chicken essence, soy sauce and pepper into the pot and cook for 2 minutes, then collect the juice and serve.

Its main ingredient is pepper, which is fried in a hot pot until it wrinkles slightly. Then, put the oil in the pot and heat it, and stir-fry the minced garlic. Then add a proper amount of salt, chicken essence, soy sauce, aged vinegar, oyster sauce and white sugar, and stir into juice. Let me share my practice! Tiger skin pepper is a traditional Sichuan dish, which is made of pepper, onion ginger, oyster sauce, salt, monosodium glutamate and minced meat. Crispy outside and soft and spicy inside. It is a dish that many friends like. Generally speaking, there are two different ways to make tiger skin pepper.

Add minced onion and ginger, half a bowl of starch, one spoonful of soy sauce and soy sauce, half a spoonful of cooking wine, a little chicken essence, oil and pepper, and stir well. Dry the green peppers in the pot without oil. When the water is dry, pour a little oil on the kang, stir-fry green peppers, pour seafood soy sauce around the green peppers, cook for a while, add a little water, and add chicken essence to the pot after the green peppers are dry. As a delicacy in Sichuan cuisine, there must be lobster sauce. In the cooking process, fermented soybean was added to make tiger skin pepper, which increased the flavor of fermented soybean and enriched the taste of this dish.

Clean the bought peppers, remove the tail stalks and green pepper seeds, prepare a proper amount of minced garlic, then prepare an empty bowl, and pour in soy sauce, sugar, vinegar, salt and oil (the proportion is controlled by everyone) for later use. Add oil to the pot, add green peppers and fry slowly. At the same time, lightly press with a spatula, fry until one side is tiger skin-like, turn over and fry the other side, and pour into the colander after frying both sides.