Classic Sichuan Cuisine Super Rice-{tiger Skin Little Green Pepper}

Classic Sichuan Cuisine Super Rice-{tiger Skin Little Green Pepper}

1. Wash the chili, drain the water, and remove the seeds

2. Garlic is the key to this dish, so you have to prepare more and some minced ginger

3. Heat oil in the pot and fry the "tiger skin" of the green pepper

4. Check the condition of the green peppers in the pot from time to time to make sure that the pattern is evenly fried on both sides

5. Add some cooking wine along the side of the pot, then add a part of the chopped green onion, and stir fry all the chopped ginger evenly

6. For the light soy sauce, you don’t have to pour too much, the amount is basically that every green pepper can be covered

7. Put some MSG or chicken essence, if the taste is light, this step can be omitted

8. Stir-fry until the sauce in the pan is unevenly collected, then add the remaining minced garlic and stir well

9. After sautéing, turn off the heat, then add balsamic vinegar

10. I like juicy tiger-skin green peppers. Every bite is filled with thick soup. But the crispness is worse. If you buy green peppers that are very crispy and tender, you can shorten the time when you stir it, reduce the amount of light soy sauce and balsamic vinegar, or cook it along the side of the pot as much as possible, and you can also collect the juice and dry it.

Tips:

Whether or not to add salt before it is out of the pan should be determined according to the saltiness of the light soy sauce. If it is salty enough, it is completely unnecessary to add additional salt. This way, the natural sweetness of green pepper will be revealed in the spicy chewing in the mouth. Come, it has a very tender taste; if it is light salt soy sauce, in order not to let too much juice in the plate affect the taste, you don’t need to pour too much, just use the color, and then sprinkle some salt to taste before going abroad.