Is the sweet and sour tiger pepper delicious? What raw materials need to be prepared? Let's discuss this issue below, hoping that this content can help friends in need.

Ingredients that need to be prepared: 4 hot peppers, 4 cloves of garlic, 10ml of vegetable oil, 5g of sugar, 10ml of vinegar, 15g of oil, and 2g of potato starch. First prepare all the ingredients and seasonings. First put the peppers into the water and clean them. If you are afraid of them being spicy, just remove the seeds. If you are not afraid of them being spicy, don’t remove them. Then take them out and drain them. buried.

First place the drained peppers on the chopping board and pat them with a knife, then cut the peppers into sections and bury them in advance. The length is arbitrary. If you don’t want to cut it, you don’t have to cut it. Then flatten the garlic with a knife and chop finely. Take an empty bowl and add 5g of sugar, 10ml of vinegar, 15g of oil, 10ml of drinking water, and 2g of potato starch. Stir to form a sauce.

Heat a stainless steel pot over medium heat until the palm of your hand is hot. Pour in 10ml of vegetable oil. After the oil is burned, turn to a simmer. Place the pepper segments into the pot and fry over a simmer over medium heat. Then use the wok to lightly touch the peppers. All of them touch the pot and are heated evenly. When the peppers are slightly loose and have a burnt aroma, and the budgerigar is fried, you can turn it over and fry the other side.

When the peppers are loose and the budgies are fried on both sides, use a frying pan to set aside the peppers, add minced garlic and sauté with bright oil until fragrant. Pour in the previously adjusted sauce, stir-fry evenly in the pan, then bring to a simmer.

Cook briefly for a while to allow the sauce to slowly penetrate into the peppers. When the sauce thickens, it is usually wrapped around the peppers and the engine can be turned off to serve. The sauce does not need to be too dry. You can leave some sauce to mix with the rice to make it very fragrant. The super simple and delicious sweet and sour budgie peppers are ready, a sweet and sour stir-fried side dish. If you don’t know what to eat for lunch, give it a try!

The pepper should be relatively fresh and tender. It is best to use a slow fire when frying the pot, and touch the pepper lightly with the wok every now and then, so that the fried pepper will look like a parrot. nice. If there is moisture on the surface of the pepper, it will splash with boiling oil when it is put into the pan for frying. Therefore, be sure to drain the water on the surface after cleaning the pepper. You can also wipe it with kitchen paper.

Tangku sauce can be tasted as you adjust it, and you can adjust it to suit your taste. I find it inconvenient to remove the seeds from hot peppers, and they can easily irritate hands and eyes. If you can't tolerate spicy food but still want to make this dish, you can replace the sharp pepper with Chaotian pepper. The taste will be just as delicious but not spicy. If you have to remove the seeds from the pepper, you can just push the pedicle of the pepper hard, and you can easily extract the pedicle and body of the pepper, and then take out the pedicle and seeds.