When making tiger skin green peppers in our family, we usually use tender green peppers that have just been on the market. This green peppers have a sweet taste and are easier to cook in the pot. It is the best choice to fry them. In fact, the traditional folk method of making tiger skin green peppers is still dry kang, but black spots or whole black skin will appear on the whole pepper dry kang. The green peppers themselves will also have a bit of burnt taste and the taste is not very good. The hotel's practice is to boil a large pot of oil and fry the whole green pepper. The green pepper produced in this way has a golden skin and evenly peeled, but the taste is soft and loses its tenacity and is not very delicious. Moreover, Tuotuo Mom found this method too troublesome, too oily and unhealthy, so Tuotuo Mom adopted a compromise method-oily kang. Just add a little more oil than usual when frying, add the green pepper and stir fry it continuously to heat it evenly, so that a uniform scorched skin will appear, and the green pepper will not become too soft due to eating oil.
Interested friends may wish to go home and try it. The green peppers made this way will be very delicious!
Pan-fried tiger skin and green pepper with dried black bean sauce
Recipe Recommendations
- green pepper the 15
- garlic powder appropriate amount
- salt One and a half spoonfuls
- bean paste appropriate amount
- vinegar half-pan shovel
- chicken essence appropriate amount
- sugar small amount
- slightly spicy
- fried
- ten minutes
- ordinary
Steps for Pan-fried tiger skin and green pepper with dried black bean sauce
1
15 fresh and tender green peppers, remove the stalks and seeds, and clean them, minced garlic, soak the dried fermented beans in water, wash and strain off the water.
2
Pour a little more oil into the frying pan than usual, heat it to 80% heat, change to medium heat, add the green pepper, stir and press constantly, use the back of the spatula to press the green pepper on the bottom of the pot, and then stir fry and circle again, and repeat until the green pepper becomes soft and the skin has golden charred skin.
3
Add minced garlic, fermented soybeans, and 1/2 teaspoons of salt and stir well.
4
Finally, add the bean paste and half a pot of vinegar, add a small amount of water and bake. When the water is almost dry, add a suitable amount of chicken essence and a small amount of sugar to serve the pot.