Tiger skin pepper

By MarcelinaAuer

Tiger skin pepper
Ingredients: salt,meat,MSG,soy sauce,starch,edible oil,sugar,soy sauce,pepper powder

Recipe Recommendations

  • meat appropriate amount
  • edible oil appropriate amount
  • salt appropriate amount
  • pepper powder appropriate amount
  • starch appropriate amount
  • MSG appropriate amount
  • sugar appropriate amount
  • soy sauce appropriate amount
  • soy sauce appropriate amount

Steps for Tiger skin pepper

  • 1
    Preparation of meat filling: Add edible oil, soy sauce (used for coloring), soy sauce, salt, a small amount of sugar (to enhance flavor), pepper powder or five-spice powder, monosodium glutamate, starch (to increase the consistency of the meat filling) to the meat filling. Stir well
  • 2
    Remove the top pepper and wash it. If you can't eat it too spicy, remove the pepper tendons and pepper seeds inside
  • 3
    Fill the belly of the pepper with meat paste
  • 4
    Put a small amount of oil in the pan, heat it over medium heat, add the filled peppers evenly and fry. Fry on both sides until the pepper skins become soft and have tiger skin patterns, and the meat filling inside changes significantly before serving the pan.
  • 5
    Put a small amount of water in the pan, add soy sauce, soy sauce, sugar, and monosodium glutamate to taste. After the soup is boiled, collect the juice a little, turn off the heat and pour it on the pepper on the set plate. Just fine ~~

    • Tiger skin pepper Make Tips

    1. Choose long and straight peppers, so that they can easily fill the filling and make them look better. 2. Fill them more fully when filling the meat filling. The fried peppers will become soft, and the meat filling will look better. 3. The reason why they are called tiger skin pepper is because the peppers of the finished dish must have tiger skin patterns, but it does not mean that they are fried. The heat must be well controlled ~~ My cooking was not very successful this time. I believe you can do it better than me ~~

    Recipe Categories

    Recipe recommendation