Tiger Skin Pepper

Name: Tiger Skin Pepper
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 5 Hot pepper; 10g garlic; 20ml Cooking oil; 1 tablespoon Soy sauce; 2 tablespoons Vinegar; 1 tablespoon Sugar; 1g salt; 1g Chicken Bouillon Powder

by Le Yo Kitchen

4.8 (1)

Favorite

12

Difficulty

Easy

Time

10m

Serving

2

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After the hot pepper is burnt and burnt, it is matched with various seasonings. It is fragrant on the outside and tender on the inside. And this dish is not difficult to make, the ingredients are simple, it is very suitable for home try.
Peppers have a good function of removing dampness. For example, in the south, the climate is relatively humid, so many people like to eat peppers. Chili is also a very appetizing meal, eating some when you lose your appetite will always increase your appetite.

Ingredients

5 Hot Pepper
10g Garlic

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20ml Cooking Oil
1 tablespoon Soy Sauce

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2 tablespoons Vinegar
1 tablespoon Sugar

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1g Salt

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1g Chicken Bouillon Powder

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Tiger Skin Pepper

1. Prepare ingredients

2. Clean the hot peppers and remove the stalks

3. Use a small knife to reach into the inside of the pepper and gently rotate the knife along the pepper seeds

4. Pull out the whole chili seed by hand

5. Cut the chili into two pieces and slice the garlic for later use

6. Spread a layer of oil in the pot, and then put the chili peppers in the pot. Start frying

7. While frying, press it with a spatula. After frying on one side, turn on the other side, and fry until the surface of the chili has burnt spots and wrinkles. Fry them and serve them for later use

8. Pour a little base oil into the pan, and when the oil is hot, put the garlic slices in the pan and stir-fry until the aroma

9. Put the hot peppers in the pot again and stir fry

10. Start seasoning. Add one spoon of light soy sauce, two spoons of vinegar, one spoon of sugar, one spoon of salt, and one spoon of chicken essence, then stir and stir evenly to get out of the pan

Tips:
1. Clean the chili seeds so that the taste of the dishes will not be very spicy. On the contrary, the spiciness will be strong.
2. When frying the chili, don't put too much oil, just apply a layer.
3. The water on the surface of the pepper must be soaked up with kitchen paper in advance, otherwise the oil will easily spill out during frying.
4. You can also mix one spoonful of light soy sauce, two spoons of vinegar, one spoonful of sugar, one spoonful of salt, and one spoonful of chicken essence into a bowl of juice in advance, and then pour them into the pan and stir-fry them evenly before being out of the pan.