How to make Tiger Skin Green Peppers?

Tiger Skin Green Peppers

How to make

Practice 1

Ingredients

Several green peppers, 2 cloves of garlic, 15ml of balsamic vinegar, 15g of sugar, 5ml of soy sauce, 15ml of oil, a little salt.

Practice

Tiger skin green pepper

1. Wash the green pepper, cut off the tip and dig out the seeds with a small knife.

2. Peel the garlic after tapping it and mince it.

3. Put the soy sauce, sugar, balsamic vinegar and salt into a bowl and mix well to make a seasoning sauce and set aside.

4. Pour oil into a wok and heat it over medium heat until it is 40% hot, then add the green pepper steaks into the wok.

5. Gently press the peppers with a spatula and turn them over from time to time to heat them evenly.

6. Both sides of the peppers are wrinkled, the peppers to the side of the head of the pot, into the minced garlic sautéed.

7. Pour in the seasoning sauce, stir-fry to taste, when the soup thickens, can be served on a plate?

Practice 2

Ingredients

300 grams of green peppers, 1 tablespoon of vegetable oil, 1 gram of salt, 1 teaspoon of bean paste, 3 cloves of garlic, 1 teaspoon of soy sauce, water.

Practice

1. Prepare green peppers, remove seeds and wash; slice garlic.

2. Fry the peppers in a pan without oil; cook until the skin is browned, then remove from the pan and set aside.

3. Heat oil in a wok, fry the garlic, add 1 teaspoon of bean paste, 1 teaspoon of soy sauce, and then add the fried peppers and stir-fry.

4. Add a little water and salt to taste while stir-frying.

5. Stir-fry until a small amount of broth remains.

Practice 3

Ingredients

Chili peppers, homemade ginger-garlic paste (or ginger-garlic paste), black bean sauce, soy sauce, vinegar and sugar.

How to make

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Steps to make tiger green chili peppers

1. Wash the fresh chili peppers, remove the seeds and white tendons, and drain the water.

2. Heat a wok over high heat without oil, add the chili peppers, turn to medium heat and use a spatula to flatten the peppers so that the bottom of the peppers are close to the bottom of the wok until they are hot and sautéed with tiger skin (the waxy membranes are separated from the chili flesh).

3. Turn the chili peppers over and continue to sear until they are slightly dried out and the skin is evenly burned on the body of the chili peppers.

4. In a separate pan, add the ginger-garlic paste and black bean sauce, stir-fry the soy sauce to taste, and drizzle in a little vinegar.

5. Stir frying juice to start.