Raw materials: 10 persimmon pepper; 4 cloves of garlic, lobster sauce, vegetable oil, 1 tbsp soy sauce, 1 tbsp vinegar, salt and chicken essence.

Step 1: Remove the pedicels and seeds from the green peppers, wash them, and chop the garlic into granules.

Step 2: Clean and dry the pot, add green peppers, and use a medium-small fire kang for a while. The kang will lose water.

Step 3: add oil and heat, stir-fry the green pepper into tiger skin and stir-fry it slightly until soft.

Step 4: Push the green pepper to the side of the pot, add garlic and lobster sauce and stir-fry until fragrant.

Step 5: Cook soy sauce, vinegar and a little salt and stir-fry for about 1 min. Add chicken essence before taking it out.