Skin pepper

By VicentaLakin

Skin pepper
There's no need to mention it. It's definitely a classic match for rice! Tiger-skin peppers are in most cases made or not made of meat, either with or without meat, in order to fry in the pots like tiger-skin. It's salty, it's sweet, it's sour. It's better to make this dish with thick, flat-headed chili, which is the most suitable in the summer fall! If you like hot, heavy, like I'm picking out a thin, thinly-skinned chili, and if you can't eat spicy, or you want to make spicy chili, it's more appropriate to do it together

Recipe Recommendations

  • small green pepper appropriate amount
  • garlic appropriate amount
  • Jiang appropriate amount
  • cooking wine appropriate amount
  • vinegar appropriate amount
  • soy sauce appropriate amount
  • salt appropriate amount
  • MSG appropriate amount

Steps for Skin pepper

  • Make Skin pepper step 0
    1
    Paprika washes the leachate and goes to the seeds
  • Make Skin pepper step 1
    2
    That's the key, so I'll have to prepare one more and a few more
  • Make Skin pepper step 2
    3
    Into the pot, hot and hot
  • Make Skin pepper step 3
    4
    When you have to look at the green peppers in the pot, make sure that both sides are evenly burned
  • Make Skin pepper step 4
    5
    Put some wine on the side of the pot and put it in a part of the onions, and all the gingermocks are even
  • Make Skin pepper step 5
    6
    You don't have to pour too much
  • Make Skin pepper step 6
    7
    Put in some flavor or chicken
  • Make Skin pepper step 7
    8
    When you get to the bottom of the pot, you put the rest of the garlic on the table
  • Make Skin pepper step 8
    9
    When you're done, you can shut down the fire, and then you can transfer the vinegar
  • Make Skin pepper step 9
    10
    I like succulent tiger-skin peppers, and every bite is filled with thick soup. But it's a little bit short, but if the peppers are so thin, they can be abbreviated, they can be pumped, they can be reduced, they can be cooked as much as possible, and they can dry up the juice

    • Skin pepper Make Tips

    Whether to add salt before leaving the pot should be decided based on the salinity of the soy sauce added to it. If it is salty enough, you can not add additional salt. This way, the natural sweetness of green peppers will be reflected in the spicy taste in your mouth. It has a very green and tender taste; if it is thin-salt soy sauce, in order not to let too much juice on the plate affect the taste, you don't have to pour too much. Just color it, and sprinkle some additional salt to season it before going abroad

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