500 grams of thick pepper, appropriate amount of seafood soy sauce, 500 ml of peanut oil (actual consumption of 50 ml. )

method of work

1, pepper pedicled, a little more to taste, washed and drained;

2. Heat the wok, put peanut oil in the wok, and put the pepper into it. Turn it slowly until the pepper turns white. When the skin turns white, drain the oil and put a proper amount of soy sauce.

Tip: When the pepper is put into the pot, be sure to pay attention to the oil flower in the oil pan. It is best to cover yourself with the pot cover and put on rubber gloves to prevent burns.

This is a vegetarian dish. It doesn't taste good with minced meat. I made it.

I know a way to eat it: grind the meat into minced meat, fry it in aniseed oil, take it out, fry the minced garlic in a pan, add the minced meat and soy sauce, and fry it for later use.

Remove the seeds from the pepper and put the meat into the pepper a little bit. The tiger skin pepper is thicker, so you can put a lot of meat in it. Then steam a little on the pot, and when the pepper is steamed, you can take it out and put it on the plate.

Delicious! The food eaten in the restaurant is fragrant, not greasy or too listed, and the taste is very good.

1 "tiger skin pepper"

Materials: thick pepper 1 kg, appropriate amount of seafood soy sauce, peanut oil 1 kg (actual consumption 1 kg).

Practice:

1, pepper pedicled, a little more to taste, washed and drained;

2. Heat the wok, put the peanut oil in the wok, add the pepper, and turn it slowly until the pepper turns color and the skin turns white.

3. Drain the oil and put some soy sauce.

Precautions:

When the pepper is put into the pot, be sure to pay attention to the explosion of oil flowers in the oil pan. It is best to prepare a pot cover to block yourself and put on rubber gloves to prevent burns.

2 "Tiger skin pepper"

Materials:

250 grams of pepper, two tablespoons of balsamic vinegar, one tablespoon of sugar, one tablespoon of soy sauce and a little Shao wine.

Practice:

1, wash the pepper, remove the pedicle and seeds, and cut into two halves; Mix vinegar, sugar, soy sauce and wine into juice.

2, the pot is hot, do not put oil, put in the pepper and fry it with a small fire until the epidermis appears spots, add salad oil and stir-fry, cook the blended juice, and mix it evenly to get out of the pot.

Dawnrain: Peppers should be fresh and tender, and stir-fried with low fire to make sesame seeds bigger.

3 "Tiger skin pepper"

Wash the fresh green pepper, pour the whole pepper directly after the wok on the ignition rack is hot. At this time, don't put oil (called dry stir-frying in Chengdu dialect), and then press the pepper with a shovel from time to time. After about 6 or 7 minutes, the tough pepper in the half pot is left with a soft and collapsed bottom, and brown lines similar to tiger skin appear on the surface of the pepper, and then stir-fry it with as much oil as usual.