medium spice Recipe
FilomenaQuitzon
Most of the tiger skin green peppers in the restaurant are fried first in an oil pan, and the finished product has uniform and dense white-gray patterns on the surface. The home-made tiger skin green peppers are first put into a pan without oil, stir-fry until the water evaporates, turns wilted and turns into a paste, and then add oil and seasoning to stir-fry. I think the latter taste is more fragrant. <br />Tiger skin green peppers are the supreme delicacy for spicy lovers, because the peppers in this dish are no longer a condiment, but the absolute protagonist. The pepper full of vinegar is extremely good for rice. Even when the smell of burnt flavor, soy sauce flavor, and vinegar mixed with the pepper passes by, it will make people gulp. <br />Because it was delicious and simple, the "tiger skin green pepper" was boiled out. The embarrassment of green peppers at the beginning was that whether they were shredded or sliced, most of them could only be used as ingredients. Like the leaves under the rose petals, they were often relegated to a situation where they ignored them. Being regarded as the main ingredient to dominate the market and dubbed "tiger skin" can really be regarded as a big step towards the stage of life.
