Spicy tiger

1

It's a raw material, because it's the family's own pepper, so it's not that big。

2

Hit two eggs and pour broken ham intestines. Put in pickles and sauce

3

Make it even

4

A small amount of oil pours into the pan, and when it's hot, it pours in the mixed egg fluid

5

When the egg fluid's six points ripe, it's out of fire. If the egg fluid is ripe, it'll coagulate into a large piece, and it won't be good to pour the peppers in the back

6

It would be more appropriate to pour egg fluid into the pepper with a small spoon and a distance from the pepper mouth。

7

Oil in the pot, pepper in the fire

8

When a tiger's skin appears, turn the peppers in order not to cause a frying. It's almost done. Put it in garlic and onions, pour it in raw smoke, platinum and sugar, and when it comes out, spread vinegar along the pot。

9

Okay! It smells good

1. Friends who enjoy spicy food can try using screw chilies. 2. Do not fully cook the egg mixture; otherwise, it will form a solid lump requiring you to chop it up before stuffing it into the green peppers. 3. When stuffing, filling the green pepper two-thirds full is appropriate; leave some empty space at the opening. If it is stuffed too full, the filling might fall out during the subsequent frying process. 4. Throughout the process, I did not add salt because the pickled pepper sauce, light soy sauce, and oyster sauce already provide enough saltiness; it is better to keep the flavor on the lighter side. 5. The vinegar must be drizzled along the edge of the pan just before the dish is finished; if added too early, the green peppers will change color. 6. Because the green peppers are plump with the stuffing, you must turn them frequently during frying as soon as one side is almost done.