Name: Sweet and Sour Tiger Pepper
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 6 green pepper; a little carrot; Some Cooking oil; 1/2 tsp salt; 5 tsp Sugar; Some Cooking Wine; Some Balsamic vinegar; a little Fresh Chicken Sauce; a little Braised Soy Sauce; a little Premium Fresh Soy Sauce

Sweet and Sour Tiger Pepper

by Lao Fang Xiaoyu

4.9 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

Tiger skin green peppers are also called tiger skin sea peppers and sweet and sour peppers. It is a dish made with green peppers as the main material. It is named after the green peppers are slightly burnt on the surface and the mottled burnt spots resemble tiger patterns.
Speaking of tiger-skin green peppers, the one in the family is about to swallow; I remember that when I first fell in love more than 20 years ago, I must order tiger-skin green peppers every time I ate. I also told me that even if I only had this dish, I could eat three bowls of rice. I'm not afraid of a joke: I don’t even want to discard the soup after eating, but I add some rice to mix it with special flavor, which is better than meat; haha: I would laugh at him, in fact, I was like this, just to keep it reserved. It's just hypocrisy.
Why tiger skin green peppers are so popular? I think it has a lot to do with cheap raw materials, sweet and sour and spicy, appetizers, not meat dishes than meat dishes, and hot and cold foods are delicious.
Tiger skin green peppers are very simple to make. Use medium-high heat to stir the peppers. From time to time, use a spatula to gently press the peppers and turn them over. As long as you are patient, you can fry beautiful tiger skin wrinkles~~~

Sweet and Sour Tiger Pepper

1. Prepare the ingredients

2. After washing the green peppers, hold the green pepper in your left hand, grasp the root stalk with your right thumb and index finger, press firmly and then pull it out, the root stalk will come out, don’t tear the fascia inside, it won’t be spicy if you tear it

3. Press each with the back of the knife slightly, and the surface will crack continuously, so that it can be heated evenly during frying.

4. When the pot is hot, pour more oil, add green peppers and turn to medium heat

5. Use chopsticks (or spatula) to gently press the green pepper and turn it over from time to time to heat it evenly

6. Wait until the green pepper skin is wrinkled into tiger skin color

7. Add some cooking wine and water, and cook for 1~2 minutes

8. Add sugar and cook until it melts and keeps boiling

9. Add a little braised and extra-grade fresh soy sauce

10. Pour the balsamic vinegar in a circle along the side of the pot later

11. Add a little more fresh chicken juice

12. Finally, sprinkle a little salt, a few slices of carrots and stir-fry evenly.

Tips:
1. For green peppers, choose fresh green peppers with thin skin, full of spicy and good taste
2. When frying green peppers, pay attention: Don’t use high heat in a hurry. Turning on medium heat can stir out the tiger skin without frying, which will affect the deliciousness of the dishes.
3. Before frying, use the back of a knife to press it hard and press it with chopsticks during frying, both to increase the contact surface and make the green pepper heat more evenly.
4. If you are worried that the green peppers will not look good, you can adjust the sweet and sour sauce in advance, and it will be more convenient to cook the green peppers after they are fried
5. All-purpose sweet and sour sauce recipe: 1 part wine, 2 parts soy sauce, 3 parts white sugar, 4 parts vinegar, 5 parts water. This time I did not adjust the juice beforehand, but put it freely according to my own taste.