Black soy tiger pepper

Overview

The characteristics of home-cooked food are that one is simple and easy to operate, and the other is that it is casual and can be cooked according to the preferred taste. To put it bluntly, it’s just a toss-up. Tiger pepper is a very distinctive side dish, with a slightly burnt taste and a spicy and oily texture, which make it delicious as a meal. However, cooking whole peppers is always troublesome and difficult to do. Then change the recipe to make tiger pepper: break the green pepper into slices and stir-fry until the front and back become mushy, then season with garlic cloves and tempeh. In this way, tiger pepper is much simpler and easier to make, and it tastes spicy and oily, making it a great dish to go with rice.

Tags

• hot dishes
• home cooking
• common dishes
• garlic cloves
• refined salt
• tempeh
• green pepper
• peppercorns
• vegetable oil

Ingredients

Steps

1. 1 Wash the green and red peppers and peel the garlic cloves and set aside.

   

2. 2 Hold the green pepper stem and push it inward to take out the green pepper seeds.

   

3. 3 Break the green pepper into large pieces.

   

4. 4 Use a knife to gently break the garlic cloves (not too crushed), and chop the black bean into small pieces.

   

5. 5 Heat the wok, pour in the oil, add the peppercorns and stir-fry until fragrant, then decant the peppercorns.

   

6. 6 Add green pepper slices.

   

7. 7 Spread evenly, press lightly with a spatula, and stir-fry over low heat.

   

8. 8 Fry the green pepper slices until they become mushy and serve them out.

   

9. 9 Leave oil in the pot, add black bean and garlic and stir-fry until fragrant.

   

10. 10 Add green pepper slices and stir-fry, add refined salt and stir-fry evenly.