What are the steps to make green peppers with tiger skin, which makes the green peppers crispy and fresh? For "spicy" snack goods, there is no soul without tiger skin pepper. In summer, everyone likes to go to the night market stalls on the street to have some barbecues, and then go to several cold dishes and several cans of frozen beer. That's a cool thing to drink while eating. Tiger skin pepper is an essential side dish for many people to drink. This dish is more comfortable than all kinds of meat dishes in the night market stalls. It is more fragrant than roasted eggplant and fresher than roasted Flammulina velutipes.

This dish seems simple, but some people often use it in the wrong way, resulting in green peppers that are not peeled and crispy. Don't just fry the tiger skin green pepper, grasp the "three processes", and the green pepper is crispy and tastes fresher! Although there are roasted peppers in the night market stalls, the roasted peppers will have a strong smoky smell and a poor taste.

There are also many people who make tiger skin peppers. In order to make the peppers peel quickly, they will put them in a hot oil pan and fry them. However, people who have done it will find this kind of practice particularly risky. Because there is a lot of water in the pepper, when the water in the pepper touches the boiling oil, it will bang and bang, and the boiling oil will splash outward, which is very easy to burn. And the fried tiger skin pepper is very greasy and not fresh at all. The proper tiger skin pepper should do this.

Step 1 Prepare fresh green peppers, clean them, remove the roots, cut them into pieces and put them in the dish for reservation. Then prepare 3~4 cloves of garlic in advance, peel them, break them, heat the wok on the fire, brush a little vegetable oil with a brush after boiling, and then put the green pepper into the wok and fry it. Gently press the green pepper with a spoon, so that the surface of the green pepper can fully touch the boiling bottom pot and burn the budgerigar.

Step 2 When the budgerigar is evenly distributed on the surface of the green pepper, add garlic cloves and stir-fry together, stir-fry the garlic flavor, and pour it into a small bowl of soybean sauce. The dried Pixian bean paste is better, so that the bean flavor can be fully introduced into the pepper, so that the tiger-skin green pepper will be more delicious.

Step 3: Prepare a small bowl of sauce in advance, add one spoonful of soy sauce, two spoonfuls of soy sauce, one spoonful of sugar, one spoonful of salt, a little pepper oil and sesame oil, add cold water and mix well. Pour the sauce into the pot and just swallow the green pepper. Cover the pot and boil it, and then collect the juice by fire. The dried flat tiger skin green pepper made in that way is fragrant and tasty, and the green pepper peels quickly and tastes more delicious.