1. The garlic is flattened, the green peppers are removed, and the back of a knife is used to lightly pat the peppers to crack. This is so ripe and easy to taste. Drain the water. I like to eat chili, so don’t go, if you don’t like it, go.
2. In the oil pan, saute the garlic.
3. Add green peppers and fry the tiger skin on both sides. Pay attention to the heat, don't get burnt.
4. Both sides are cooked. If the fire is very fast, look over it if it is medium. Add the right amount of salt.
5. Add a spoonful of light soy sauce, stir-fry it, and it will be out of the pan. You will find that the garlic has turned black. Do not use garlic particles when serving.
6. Slightly out of the pot, the taste is very good, delicious, crisp and fragrant in the mouth. Very good meal.
