Tiger pepper

Wash the peppers; it is best to use a knife to open them a little to taste them; wash the pan clean and add the peppers with empty clean water; stir-fry them; use low heat;

Wash the pan and add the chilli with empty clean water; stir-fry; use low heat;

Stir fry until the pepper changes color; yellow markings appear on the skin, like the patterns on a tiger

Add a little oil to stir fry, and then add the self-adjusted juice,(for the juice, use 5/4 of soy sauce, 5/1 of the flavor is extremely fresh, and a little vinegar; white sugar depends on your personal taste; I did not put ginger, and I think it would be better if I put it on it.) The juice will boil over high heat, and it should be simmer over low heat; then add the starch that is not good enough to collect it; and then take it out of the pan.

There is a fragrance during the frying process. Stir fry until the peppers are smoked, and the taste will be better if there are more tiger skin markings on your body. This is my first time making it and it tastes great.