Tiger skin green pepper
I used to eat tiger skin and green peppers all fried in oil. It took a lot of oil to do it. I felt that it was a waste. Now I have all stir-fried and the taste is still the same.
Recipe Recommendations
- green pepper appropriate amount
- sugar appropriate amount
- minced garlic appropriate amount
- vinegar appropriate amount
- soy sauce appropriate amount
- chicken essence appropriate amount
- salt appropriate amount
- oil appropriate amount
- slightly spicy
- burn
- ten minutes
- simple
Steps for Tiger skin green pepper
1
Wash the green pepper, remove the seeds, and then drain it with water.
2
Sit on the pan, open fire, and don't put oil in the pan (I don't know if it's the iron pan, or because the frying pan is often below one part, so the pan looks like this). It's not that it hasn't been washed clean.
3
Put the green peppers in the pan and stir-fry. Don't turn the heat too high and it will be easy to burn. When stir-fry, use a spatula to press it so that it will be faster.
4
The green pepper should be stir-fried on both sides.
5
Seasoning: soy sauce, vinegar, chicken essence, salt, a little sugar.
6
Use a spatula to place the stir-fried green peppers on one side, then put oil on the other side, add minced garlic and the seasoning just now, stir fry (when adding the seasoning, turn the rice small to avoid burning).
7
The sweet and sour green peppers are out of the pot.