It has been a long time since I registered my number. This is the first time I published a recipe. I feel that I am quite good at cooking, but I am too lazy to touch it every time.
Today, I saw big green peppers with thick skins when I was visiting the vegetable market. I had a whim and wanted to make tiger skin green peppers once. In fact, my mother often fried them when I was a child. When I grew up, I always wanted to make that taste, but every time I felt like it was a little worse. I wonder if it was a lack of maternal love? Huhu!
Tiger skin green pepper
By FerminDach
Recipe Recommendations
- green pepper of 5
- Jiang 1 panel
- garlic 0.5 flap
- oil 1 tablespoon
- salt appropriate amount
- soy sauce 2 tsp
- vinegar 2 tsp
- sour and salty
- fried
- ten minutes
- simple
Steps for Tiger skin green pepper
1
Let's talk about this dish again, which is actually quite simple. Five big green peppers with thick skin (as for the quantity, just be casual. I like to eat it, so I buy more)2
Wash the green peppers and cut them into sections. (It's too big and too long. If the whole pot is heated unevenly, it will not be easy to cook.) Chop the ginger and garlic.3
Pour the oil in a pan over medium heat, add the green pepper and fry. Turn frequently when frying, and use a spatula to flatten the green peppers. (Focus on the Fire Alliance Conference)4
Before starting the pan, put ginger and garlic grains, stir-fry slightly, mix well, mix soy sauce and vinegar and pour into the pan, stir fry quickly a few times, season with salt and chicken essence, and then start the pan (if there are onions, you can put some of them will be very fragrant) Isn't it very simple? I'm not very good at describing, I don't know if you have been dizzy from me... Hehe...