Tied pepper
By VicentaLakin
Tiger-skin, personal favorite home dish, with a small bean, tastes better, chili picks thin, easy to eat, tastes better
Recipe Recommendations
- green pepper of 6
- douchi 1 small
- garlic 4-merous
- corn starch 1 scoop
- soy sauce 2 tablespoons
- oyster sauce 1 scoop
- white sugar 1 scoop
- balsamic vinegar 1 scoop
- oil appropriate amount
- salty and fresh
- fried
- ten minutes
- simple
Steps for Tied pepper
1
The rooty at the top of the peppers is removed, and the excess seeds are shaken off。
2
The peppers are washed, flattened with a knife, easy to cook and taste。
3
Garlic chops up to the end, and a small bean。
4
Make a bowl of juice: 2 spoons of raw smoke, 1 spoon of stork oil, 1 spoon of vinegar, 1 spoon of sugar, 1 spoon of corn starch, half a bowl of clean water, evenly mixed。
5
A boiler of oil, 50% hot for pepper。
6
The pepper is made of tiger skins on one side, flipped over to make the other, pressed with a shovel to make the pepper fully cooked。
7
The green peppers are made out of two tigers, the bottom oil is left in the pan, the fragrance is made out of garlic。
8
Pour in a bowl of juice, boiled peppers, light fire for two minutes to taste。
9
Last fire will be enough。
10
Pick up the pan。