1. Wash the green peppers and remove the stalks, and mince the garlic.
2. Add half a bowl of boiled water to the rice wine, then add 2 tablespoons of light soy sauce and stir well.
3. Without adding oil to the pot, fry the green peppers on both sides over a low fire until the skin is wrinkled.
4. Push the green pepper to the side first, pour some oil into the pot, add minced garlic and Laoganma tempeh sauce and stir fry until it is fragrant.
5. Pour in the rice wine and light soy sauce that was mixed well before, and stir fry over medium heat.
6. When the soup is thick and viscous, it can be served on the pan. This is the best tiger skin green pepper I have ever tasted!
