How to make tiger skin green pepper

Tiger skin green pepper, also known as tiger skin sea pepper, is a famous Sichuan dish. The surface of the green pepper is fried until it is slightly charred. The mottled charred spots are like tiger patterns, so it got the beautiful name of tiger skin green pepper.

Tiger Pepper Ingredients:

8 green peppers, 2 cloves of garlic, 15ml balsamic vinegar, 15g sugar, 5ml soy sauce, 15ml oil, a pinch of salt

Tiger skin green pepper method and steps:

1. Wash the green peppers, cut off the stems, dig out the seeds with a knife, smash the garlic, peel it, and chop it into small pieces;

2. Put soy sauce, sugar, balsamic vinegar and salt into a bowl and mix well to make seasoning sauce for later use;

3. Pour oil into the pot, heat it over medium heat until it is 40% hot, then put the green peppers into the pot, press the green peppers lightly with a spatula, and turn them over from time to time to heat them evenly, and stir-fry the skin of both sides of the green peppers until wrinkles appear;

4. Push the green pepper to one side of the pot, add the minced garlic and stir-fry until fragrant.

5. Pour in the sauce from step (2), stir-fry until the sauce thickens and serve on a plate.

Tiger skin green pepper precautions:

1. If you are not afraid of spicy food, you don't need to remove the seeds of the green pepper. I like spicy food, so I usually don't remove the core when I cook it. It is sour, sweet, fragrant and spicy.

2. You can also use Hangzhou pepper to make it taste spicier.