stuffed meat with tiger skin and pepper

How to Make Stuffed Tiger Skin Peppers

Stuffed tiger skin peppers (虎皮尖椒酿肉) are a savory Sichuan dish combining spicy peppers with tender pork, creating a perfect balance of heat and umami. Here’s a simple guide to making them at home.

Ingredients: 6-8 tiger skin peppers (long, slightly curved), 200g ground pork, 2 tbsp Shaoxing wine, 1 tbsp light soy sauce, 1 tsp sesame oil, 1 minced garlic clove, 1 tsp ginger paste, salt, and sugar to taste. For frying: 1 cup oil.

Steps:

1. Prep the peppers: Slit each pepper lengthwise, leaving the stem intact. Remove seeds and veins to reduce spiciness (optional).

2. Make the filling: Mix ground pork with Shaoxing wine, light soy sauce, sesame oil, garlic, ginger, salt, and sugar. Stir until sticky.

3. Stuff the peppers: Carefully fill each pepper with the pork mixture, packing it gently without overfilling.

4. Fry the peppers: Heat oil in a wok over medium heat. Fry the stuffed peppers until the skin blisters and turns golden (about 3-4 minutes per side). Drain excess oil.

5. Simmer (optional): For extra flavor, add ½ cup water, 1 tbsp light soy sauce, and 1 tsp sugar to the wok. Cover and simmer for 5 minutes until the pork is cooked through.

Serve: Hot, garnished with chopped scallions or sesame seeds. These peppers pair perfectly with steamed rice! Enjoy the crispy, spicy-sweet delight!