Tiger skin pepper
Overview
Chili peppers are rich in nutrients such as vitamin C, folic acid, magnesium and potassium. I’ve always wanted to make tiger peppers, but I haven’t been able to do it because someone in my family doesn’t like spicy food. Later I discovered that the spiciness of chili peppers also varies, and there are ways to choose them. In fact, those hot peppers that are wide, fat, relatively large, and relatively light in color don’t have much spiciness. The slender, narrow, thin-skinned and relatively dark-colored peppers are spicier. The freshness can also be judged from the surface of the peppers. The skin is bright, firm and has no cracks. In our family, based on these, we can selectively choose peppers that are not too spicy for cooking.
Tags
Ingredients
Steps
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Wash the peppers and cut off the base.
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Use a knife to scoop out the seeds and tendons inside the pepper.
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Cut the pepper into two halves and cut open. Wipe dry.
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Put an appropriate amount of oil in the pot, set it to medium-low heat, put the peppers into the pot, press and turn them over from time to time with a spatula.
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Heat both sides of the pepper evenly and fry the tiger skin.
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Dish out and set aside.
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Make bowl of sauce. Add 1 spoon of light soy sauce, 2 grams of salt, 1 spoon of sugar and 2 spoons of vinegar to the bowl.
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Heat oil in a pan, add minced garlic and stir-fry until fragrant.
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Pour the juice into the bowl, stir-fry and heat until boiling.
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.Pour the fried peppers into the pot, stir-fry evenly, and take it out of the pot when the juice thickens.
