Tiger skin pepper recipe reproduced from: Douguo Gourmet Difficulty: Cutting (Beginner) Time: About 10 minutes Ingredients: pepper auxiliary ingredients: light soy sauce: 1 teaspoon of vinegar: 1 teaspoon of oil: 1 teaspoon of salt, 1/2 teaspoon of sugar, 1 teaspoon of soy sauce, 1 teaspoon of tiger skin pepper

How to make peppers: 1. Remove the stems and seeds from the peppers, wash and cut them, then split them horizontally.

(Those who don’t like spicy food can do this) 2. Mix one teaspoon of light soy sauce, one teaspoon of soy sauce, one teaspoon of sugar, half a teaspoon of salt, one teaspoon of oil and one teaspoon of vinegar into a container, stir well and set aside.

3. After the pot is heated, add the processed peppers to a dry pan and stir-fry. You can also press the peppers with a spatula.

4. Stir-fry until the skin of the pepper has a focus and the pepper itself has collapsed. At this time, add an appropriate amount of cooking oil and continue to stir-fry.

5. Stir-fry the pepper until fragrant, then pour the prepared sauce into the pot and continue to stir-fry.

6. Stir-fry until the soup in the pot is thick and ready to serve.

Tip: If you like meat, you can add meat fillings to the naan in the chili.