1. Wash pepper, remove pepper stalks and seeds, and cut into small pieces; 2. Heat the hot oil from the pan, add the bean paste and stir-fry for a while, then add the minced garlic and Jiang Mo and stir-fry for fragrance; 3. Add Chili and fry on low heat. During the period, the pepper was constantly turned and pressed with chopsticks to ensure uniform heating and fried into tiger skin; 4. Add salt, soy sauce, stir fry with oil, and then turn off the fire.

How to fry Chili peppers

The most important thing to stir-fry peppers alone is to control the heat. Using a big fire may cause the pepper to fry black. Be sure to stir-fry slowly, turn the pepper patiently, stir-fry while pressing, and add seasoning until it is soft.

Preparation materials: 5 peppers, bean paste 1 teaspoon, salt 1 teaspoon, soy sauce 1 teaspoon, oil consumption 1 teaspoon, a little minced garlic, a little Jiang Mo, and proper amount of cooking oil.

1. Clean the pepper first, remove the seeds and stems of the pepper, pat the pepper with the back of a knife to make it taste better, and cut it into small pieces for later use.

2. Take the hot oil out of the pan, first add the bean paste and stir fry, so that the sauce flavor can be better integrated into the hot oil, then add Jiang Mo and minced garlic and stir fry continuously to enhance the flavor.

3. Add Chili slices and stir-fry over low heat. During the period, stir-fry the pepper while pressing it, so that each side of the pepper can be better fried into tiger skin and the color will look better.

4. Finally, after the pepper is crushed and soft, add a spoonful of salt, soy sauce, oil consumption, color enhancement, seasoning and stir-fry evenly, and then take out the pot.