Name: Tiger Green Pepper
Total time: 15 min
Yield: 4
Cuisine: Chinese
Ingredients: 300g green pepper; 8g garlic; 3g ginger; 3g Tempeh; 20ml Oyster sauce; 20ml Steamed Fish Soy Sauce; 20ml Balsamic vinegar; 10ml Soy sauce; 5g Sugar; 30ml Cooking oil; 1g Chicken noodles

Tiger Green Pepper

by Happy elf a

4.9 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

Tiger skin green peppers are named because the surface of the green peppers is slightly burnt and the mottled burnt spots resemble tiger patterns. To make tiger skin green peppers, the raw materials are cheap and the workmanship is simple. After being cooked, it smells fragrant, has a fresh and tender taste, and is not rotten. It is an extremely appetizing home-cooked side dish.
Because our family likes spicy food, we always have chili peppers anyway. When we have a bad appetite, we will serve a plate of green peppers with tiger skin and bibimbap in the soup. It is absolutely cured. If it is not very spicy, remember to choose green peppers that are tender in color and remove the chili seeds, which will reduce the spiciness and taste better. . .

Tiger Green Pepper

1. Wash the peppers.

2. Cut off the pedicle and dig out the seeds with a knife.

3. Chop garlic and ginger, and wash off the salt in the tempeh. In another small bowl, add the ingredients except for the food and chicken essence, and mix into a sauce for later use.

4. Pour the green peppers into an oil-free pot and dry the kang.

5. Press with a frying spoon to make the kang to the epidermis to become thick and wrinkle.

6. Push to the side of the pot and pour cooking oil in the middle.

7. Add garlic, ginger, and tempeh.

8. Stir fry together with green peppers.

9. Pour in the previously prepared sauce.

10. Simmer for 2 minutes.

11. Add chicken powder.

12. Quickly stir and stir evenly and then out of the pan.

Tips:
1: Do not put oil in the wok, put the green pepper on the kang directly, turn over the kang frequently, and press with a frying spoon, the purpose is to heat evenly, press out the water of the green pepper, and let it become wilted.
2: Adjust the sauce in advance to avoid getting messy when frying.