How to make tiger skin green pepper

Tiger skin green peppers are a food that we often eat. Sometimes when we make it on a whim, we may not be able to taste it. Therefore, you can try the following preparation methods and precautions.

1) The most important thing about making tiger skin green peppers is that you don't put oil in the pan. Put the green peppers directly into the pan after the pan is heated and dry-fried. Press the green peppers with a spatula while frying. It's not a big problem if they break. Let the skin of the green peppers become bright and the tiger skin comes out. Then add seasonings. The seasonings depend on the preparation. They don't have to be complete. Soy sauce, vinegar, cooking wine, sugar, chicken essence, and salt are enough. Just simmer for a while. It's moderately sweet and spicy, and I think it's quite delicious.

2) The chef’s method of cooking tiger-skin green peppers is to boil a full pot of oil, soak the whole green peppers in the oil, drain the oil, and then add seasonings to taste. It is much easier to make homemade tiger skin peppers. Put the green peppers directly into the pan and stir-fry them until the skin gradually becomes wrinkled. After adding the salad oil, the cold oil is quickly absorbed by the green pepper when it meets the hot pan. The flesh of the green pepper shrinks, and the skin swells and wrinkles dramatically, shaped like tiger skin, hence the name. The ingredients are also simple, starch dissolved in water, add soy sauce, minced garlic, and you can also add sugar, bean paste, sesame seeds, etc. according to personal taste. Thicken and season, and you're done.

3) You can generally use the same method for cooking green peppers and hot peppers as for tiger skin green peppers: first put oil in the pan, fry the green peppers and hot peppers thoroughly, then add sugar, dark soy sauce, light soy sauce, and oyster sauce and stir-fry until they are well-seasoned.

4) Another way to cook tiger skin green peppers is to choose fresh medium-sized green peppers from the market. After washing, remove the stems and seeds by hand, removing a little more to make it easier to absorb the flavor. Wash and drain. Heat the wok until it is almost red (at least 3 minutes), add the green pepper and stir-fry repeatedly until the skin is almost dry and the pepper changes color. The skin turns white but keep the pepper intact. Take the pot off the stove and wash it. Put a little oil in the wok (you can also use the leftover oil from frying various things at home), put the green peppers in one by one and fry for half a minute, then quickly remove and set aside. Put a small amount of clean salad oil in the wok again, and when it is slightly hot, add garlic and ginger cloves, each a little bigger than a thumb, 10 drops of white wine, an appropriate amount of salt, 4 spoons of vinegar, 2 spoons of soy sauce, and 4 spoons of sugar. After stir-frying over high heat for 2 minutes, add green pepper and appropriate amount of MSG, remove from heat and serve. It’s done! This is the Sichuan style method, which is different from the oil-free dry stir-fry method mentioned by Mr. Gu Qingsheng.