Tiger Skin Green Peppers is a dish we often eat. Sometimes when you're in the mood to cook it yourself, you might not get the authentic taste. Therefore, everyone can try the following methods and tips.
Tiger Skin Green Peppers
1) The most important step for making Tiger Skin Green Peppers is to put the peppers in a dry, hot wok without any oil. Directly place the green peppers in the wok to dry-fry. While frying, press down on the peppers with a spatula; it's not a big problem if they break a little. This will cause the skin of the peppers to char and blister, creating the "tiger skin." Then, add the seasonings. The seasonings can be adjusted based on availability, but soy sauce, vinegar, cooking wine, sugar, chicken powder, and salt are sufficient. Cook for a little longer, and it's done. It's moderately sweet and spicy, and I personally find it very delicious.
2) The chef's method for making Tiger Skin Green Peppers involves bringing a large pot of oil to a boil, deep-frying the whole green peppers, then draining them and adding seasonings to flavor them. The home-style version is much simpler. You directly put the green peppers in the wok and dry-fry them until their skins begin to wrinkle. After adding salad oil, the cold oil is quickly absorbed by the hot wok, causing the pepper's flesh to shrink and the skin to expand and wrinkle dramatically, resembling a tiger's skin, hence the name. The ingredients are also simple: mix starch with water, add soy sauce and minced garlic, and you can also add sugar, broad bean paste, or sesame according to personal taste. Thicken the sauce to allow it to penetrate the peppers, and you're all set.
3) Both bell peppers and hot peppers can be used to make Tiger Skin Green Peppers. First, put oil in the wok and stir-fry the peppers until they are cooked through. Then, add sugar, dark soy sauce, light soy sauce, and oyster sauce and stir-fry to absorb the flavors.
4) Another method for making Tiger Skin Green Peppers is to select fresh, medium-sized green peppers from the market. After washing them, use your hands to remove the stems and seeds; removing a bit extra helps them absorb more flavor. Clean and drain the water. Heat a wok until it's almost red-hot (at least 3 minutes), then repeatedly stir-fry the peppers until their skins are almost dry and they change color, with the outer skin turning pale while keeping the peppers intact. Remove the peppers from the wok and clean the wok. Add a small amount of oil to the wok (you can also use leftover oil from frying other things at home). Place the peppers in the oil and fry for half a minute, then quickly remove and set aside. Put a small amount of clean salad oil back into the wok. When it's slightly hot, add minced garlic and ginger the size of a thumb each, a few drops of white wine, an appropriate amount of salt, four spoonfuls of vinegar, two spoonfuls of soy sauce, and four spoonfuls of sugar. Stir-fry over high heat for 2 minutes, then add an appropriate amount of MSG and the green peppers. Remove from the wok and plate. Done! This is a Sichuan-style method, which differs from the oil-free dry-frying method mentioned by Mr. Gu Qingsheng.
Tiger skin green pepper