1. chili pepper must choose fresh, thick skin and tender varieties, we first use the screw pepper to show you the practice of dry stirring, the screw pepper clean Remove the chili pepper. Because it is a homemade version of the practice, the ingredients are also very simple, only used to the garlic and ginger, respectively, cut into the end of the standby together. 2. pot hot without oil, directly into the screw pepper for stir fry, often turning so that it is uniformly heated, and with a frying spoon and constantly squeeze, increase the screw pepper and pot contact area, so that it is easier to stir fry, saving time, has been stir-fried to the surface of the screw pepper slightly charred up full of tiger spots, and then the screw surface of the pepper, the screw surface of the screw, the surface of the screw, the surface of the screw, the screw surface, the screw surface, the screw surface, the surface of the screw, and the screw surface. Sprinkle with salt and quickly stir fry evenly, in the screw pepper before the water out of sheng out, so as to avoid the loss of nutrients inside.

3. Once again, the pan is hot, add a little oil, oil temperature fifty percent hot, pour in ginger and garlic stir-fry aroma, add 10 grams of soy sauce, drizzle a little water, into the fried screws of pepper to add chicken seasoning, open the small fire simmering a while to the flavor of the peppers, before the pot drizzle a little balsamic vinegar is beneficial to mention the aroma of the dry stir-fried tiger peppers almost no oil, into the smell of the dish, the taste of fresh and spicy, 4. Then the pepper wash clean to do a deep-fried type, remove the pepper put not directly to the tip, so as not to inhale too much grease when frying eating greasy, the same ingredients used in the minced garlic and ginger, in addition to a little bit of tempeh to increase the flavor of the sauce, the tempeh chopped up some of the crushed standby. Prepare half a bowl of water, add 3 grams of salt, 5 grams of sugar, 5 grams of oyster sauce, 10 grams of soy sauce, stirring into the sauce spare.

5. the following we began to fry green peppers, put some more oil in the pot, the oil temperature burned to five hot, put the ready green peppers keep turning, so that the heat is more evenly distributed, but also can be fried more tiger spots, the whole small fire frying 1 minute or so, the green peppers skin white, wrinkled when fished out of the oil control, deep-fried peppers more bright color, 6. the pot to stay in the bottom of the oil, put the minced garlic and edamame sauté, and poured the just adjusted sauce. Just adjusted the sauce, after the fire boiled into the green pepper, turn the fire to simmer for a while, deep-fried tiger chili pepper mainly rely on the sauce into taste, until the soup into a thick, dripping a little vinegar to increase the aroma, you can get up the pot to plate, and finally sprinkled with green onions delicious that is, the dish is spicy with sweet and tender and delicious.

Tips:

1. chili pepper must choose fresh, thick and tender varieties of skin and flesh, so that no matter dry-fried or fried, are not easy to rot.

2. dry stir fry, sprinkle salt after the pot must be fast, so as not to water, eat not enough tender, and affect the appearance.

3. Deep-fried tiger peppers, be sure not to remove the tip, otherwise it will inhale too much fat, taste greasy.