slightly spicy Recipe
HayleyMcClure
When making tiger skin green peppers in our family, we usually use tender green peppers that have just been on the market. This green peppers have a sweet taste and are easier to cook in the pot. It is the best choice to fry them. In fact, the traditional folk method of making tiger skin green peppers is still dry kang, but black spots or whole black skin will appear on the whole pepper dry kang. The green peppers themselves will also have a bit of burnt taste and the taste is not very good. The hotel's practice is to boil a large pot of oil and fry the whole green pepper. The green pepper produced in this way has a golden skin and evenly peeled, but the taste is soft and loses its tenacity and is not very delicious. Moreover, Tuotuo Mom found this method too troublesome, too oily and unhealthy, so Tuotuo Mom adopted a compromise method-oily kang. Just add a little more oil than usual when frying, add the green pepper and stir fry it continuously to heat it evenly, so that a uniform scorched skin will appear, and the green pepper will not become too soft due to eating oil. <br /><br />Interested friends may wish to go home and try it. The green peppers made this way will be very delicious!
PearlieWindler
Ingredients: bean paste,chicken essence,salt,Solanum purpurea,cooking wine,Jiang,garlic,soy sauce,pepper,dried chili,fresh soup