Tied pepper
By VicentaLakin
Skin peppers, originally mother's specialty, are now the longest meal I've ever had。
Recipe Recommendations
- Changjiao 500G
- douchi 15g
- garlic
- soy sauce appropriate amount
- salty and fresh
- fried
- ten minutes
- simple
Steps for Tied pepper
1
Prepare the material, pepper cut in part, garlic cut in small pieces。2
Don't put oil in the frying pan, put it straight into the peppers and dry it slowly with a small fire。3
When the peppers change color on both sides, they will be replaced。4
Fill the boiler with a proper amount of oil, and put garlic and beans in it first。5
When garlic and bean bean fragrances blow up, they'll be added to the green peppers。6
It's a fire, it's a proper amount of raw smoke, it's just a flat cut, let's eat。Tied pepper Make Tips
One, when my mother used to do it, she rolled the pepper out of oil, and I thought it was better not to be too greasy, so I could turn it into a non-refueled dry tummy until the water was blown out and the peppers turned so that it could taste better when the ingredients were finally added. 2. A small fire in the middle of a green pepper dryer in case it's lost. Three, the beans are salty, so I'll just have some more。