Stir-fried green pepper: Green pepper is delicious and nutritious. It is a frequent visitor to my family’s table throughout the year. Green pepper is a versatile ingredient that can be paired with any vegetable.
Whether the green pepper is used as a main dish or as a side dish, it is undeniable. The practice of green peppers is countless, but the most classic is the “tiger skin pepper”. Tiger skin green pepper, also known as sweet and sour green pepper, is a dish made with green pepper as the main material. It is named after the green pepper is slightly burnt on the surface, and the surface is like a tiger pattern.
This Chinese dish has a fragrant smell, a hot and sour appetizer, and is very popular among the public. In particular, the speckled color of the tiger skin makes the appetite greatly increased. Today I will share with you the practice of this classic “tiger skin pepper”.
It’s simple and delicious, and it’s madly robbed to serve. Every time I cook this dish, my husband eats two more bowls of rice. The most critical step in making this dish is to burst the green peppers. You have two options, one is to fry without oil, and the other is to lightly fry a layer of vegetable oil and fry.
The scent of the caramel fried without oil will be particularly heavy, a bit close to the taste of charcoal-roasted green peppers, and some friends like to eat a bit more choke, so use this method without oil. I’m using a little oily frying method, let’s take a look at the method.
1. Wash the green peppers, drain the water and set aside.
2. Put a little oil in the pot, (the oil is much less than the usual cooking, or you can use a brush to apply a thin layer of oil)
3. Pour the green pepper into the pan and stir-fry on low heat.
4. If there is no place to stick to the pot, use a spoon to keep pressing, fry the green pepper until the skin is wrinkled.
5. Fry one side until it becomes a tiger skin spot, then turn the other side to fry the other side into a charred tiger skin color. This process is a bit slow, and you need to turn over one by one. Hold the shovel in the left hand to press the peppers one by one, and use the chopsticks in the right hand to turn the unturned one by one. Let each pepper fry evenly in tiger skin.
6. Scoop out the green pepper until it looks like tiger skin on both sides.
7. Put appropriate amount of vegetable oil in the pot and put in moderate salt.
8. Add the sautéed green peppers and stir-fry over high heat.
9. Fry until all the green peppers are wilted. Add the right amount of vinegar, sugar and light soy sauce. The amount of vinegar is slightly more than usual cooking.
Stir-Fried Green Pepper Tips:
1. Choose green pepper, the darker the color, the more spicy the taste. The light green kind is not very spicy.
2. To make tiger skin peppers, those who are afraid of spicy can choose lantern green peppers, the kind of green peppers are not spicy.
Stir-fried green pepper Chinese tiger skin pepper
- a handful of green pepper
- moderate oil and salt
- light soy sauce