Tiger Skin Pepper

Tiger Skin Pepper

1. Clean the hot peppers

2. Remove seeds and stalks

3. Because the sharp peppers I bought are larger, I cut them into seven or eight centimeters for easy consumption.

4. Put light soy sauce, salt, sugar, dark soy sauce in a bowl, stir well and set aside

5. Put oil in the pan (or leave it without oil, dry stir-fry is ok), put the peppers in, and fry them slowly

6. In the meantime, you need to turn it over, press a few more times with a spatula, and fry the sharp pepper until it is soft, until the surface is like tiger skin. If you prefer a slightly crisper, you can fry for a while to keep the sharp pepper crisp

7. Fry to the extent you like, push the chili aside, (if you haven't added oil before, you can add some oil at this time), add minced garlic and saute until fragrant

8. Add a spoonful of Laoganma tempeh and stir fry

9. Pour the juice

10. Continue to stir-fry for about half a minute, then you can get out of the pot

11. The tiger skin chili for super rice is ready~

12. Sprinkle some spicy millet and scallions for garnish

13. Tasty, simple, delicious, quick~

14. This dish is a common dish on my table. If you like slightly sour, you can also add some vinegar. It tastes good.

Tips:

If you like the slightly sour taste, you can also add some vinegar. You can choose according to your own taste.