Tied peppers
By VicentaLakin
The tiara pepper is recommended to a friend who likes to eat spicy. It's one of my favorite foods. It's very late. I can even smell the smell of chili charred, vinegar and soy sauce mixed together. Tiger-skin peppers in the restaurant are first fried, so it's better to sell a picture, so we make ourselves a little less oil at home, so we don't have to put the peppers out of the skin, and then we burn them with the sauce。
Recipe Recommendations
- pepper of 5
- salt appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- white sugar appropriate amount
- cooking wine appropriate amount
- mature vinegar appropriate amount
- chicken essence appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- vegetable oil appropriate amount
- medium spice
- burn
- ten minutes
- simple
Steps for Tied peppers
1
I'm not going to the seed when the pepper is washed, and I can remove the pepper seed if I'm afraid it's too hot。2
Prepares a precipitous juice with 1.5 spoons, 0.5 spoons old, 1 spoon of wine, 2 spoons of sugar, 3 spoons of vinegar, 1 spoon of water, 1 spoon of salt, 0.5 spoons of chicken concentrate in a bowl, which is equally available。3
The pan is hot on the ground (without oil) and can be put into the peppers, which can be pressed with shovels。4
It's so hot that it's softer, and it's hotter on both sides。5
The boiler heats up with vegetable oil and goes down with ginger and garlic。6
Put a few of them in the peppers。7
Put in the sauce。8
Scrambled and scrambled, when the soup is thick。9
Completed Chart10
Completed ChartTied peppers Make Tips
Precious peppers are hotter without seed, and can be removed if they are less spicy. As for my sauce, usually the small spoon is the small spoon in the saucer box, the big spoon is the spoon, but our spoons are big and shallow from time to time, so this one can only be used, depending on their taste。