Roasted pepper with tiger skin
By VicentaLakin
Recipe Recommendations
- green pepper 400g
- Jiang a little
- meat paste a little
- douchi a little
- garlic appropriate amount
- oil 4g
- salt 4g
- steamed fish oyster sauce 4ml
- monosodium glutamate 2g
- medium spice
- fried
- ten minutes
- senior
Steps for Roasted pepper with tiger skin
1
Wash the green pepper, remove the seeds, keep the whole image, pat it with the back of the knife, and cut the ginger and garlic into rice for later use
2
Empty the pan without oil, add green peppers, and heat lightly until the green peppers are slightly weak
3
Press the green pepper with your hand until it is close to the wall of the pot, continue to heat the kang until tiger skin appears, and take it out for later use
4
Sit in the pan and heat up the oil, add ginger and garlic rice and stir until fragrant
5
Add the meat paste and spread it, add the black bean sauce and stir-fry it until fragrant
6
Add green peppers and stir fry for 2 minutes
7
Add salt and flavor, stir fry well, and constantly press and beat the green pepper with a frying spoon to further weaken it.
8
Add steamed fish soy sauce, stir fry well, until green peppers are colored and flavorful, remove from the panRoasted pepper with tiger skin Make Tips
Luo Li Basu:
1. Burning green peppers in a dry pan to make tiger skins is healthier and less oily than frying tiger skins in a pan
2. Green peppers are boiled on the kang in a dry pot to make tiger skins. They have an original fragrance after burning, which is more delicious than oiled tiger skins pepper
3. Making tiger skin pepper and soy sauce is an essential element
4. When frying tiger pepper, use a frying spoon to continuously press and beat the green pepper to further break the green pepper fiber and make it more delicious.
5. The original pepper has a better image into vegetables
6. When frying, turn frequently to avoid scorched meat paste
1. Burning green peppers in a dry pan to make tiger skins is healthier and less oily than frying tiger skins in a pan
2. Green peppers are boiled on the kang in a dry pot to make tiger skins. They have an original fragrance after burning, which is more delicious than oiled tiger skins pepper
3. Making tiger skin pepper and soy sauce is an essential element
4. When frying tiger pepper, use a frying spoon to continuously press and beat the green pepper to further break the green pepper fiber and make it more delicious.
5. The original pepper has a better image into vegetables
6. When frying, turn frequently to avoid scorched meat paste