Tiger skin green pickled pepper
By HarveyBrekke
Every friend said that the dish I made was delicious, crispy and tender, sour and slightly sweet, and it still leaves a lingering aroma in the mouth. What can be happier than hearing praise from others for hard-cooked food? Because I didn't like spicy food, I chose to make it with green pickled peppers.
Recipe Recommendations
- Green pickled pepper 200 grams
- soy sauce 1 tablespoon
- vinegar 1 tablespoon
- salt half a teaspoon
- sugar 半茶匙3 grams
- oil 1 tablespoon
- slightly spicy
- fried
- ten minutes
- simple
Steps for Tiger skin green pickled pepper
1
Wash the green pickled peppers, cut them in half, remove the stalks, and remove the seeds (those who like spicy food can also leave without removing the seeds) for later use.
2
Put a frying pan on fire and heat it, use a paper towel to apply a layer of oil, put in the green pepper, stir-fry until the green pepper turns into a dough and becomes paste. When stir-frying, stir fry from time to time to heat the green pepper evenly, and use a stir-frying spoon to constantly press the green pepper. The purpose is to stir-fry the water in the green pepper and make it wilter.
3
Wait until the green pepper becomes wilted, the surface becomes white and the surface is burnt (pay attention to the scale, don't be completely burnt, just like this).
4
Pour in the oil and stir fry with soy sauce.
5
Add vinegar and salt, stir fry with sugar until well.Tiger skin green pickled pepper Make Tips
1. Green pickled peppers should be selected with larger size and thicker meat quality. (You can also choose green peppers and cabbage peppers (you don't like spicy optional cabbage peppers)) 2. Removing the seeds of the green pickled peppers can reduce the spiciness and make the taste better. 3. After adding the oil, move quickly and stir-fry the seasoning well, otherwise the green peppers will wither too.