Home style green pepper with tiger skin(jia chang hu pi qing jiao )

Home style green pepper with tiger skin

Introduction:

"Green pepper is hot in nature and pungent in taste. The flesh is thick, crisp, tender and not spicy. It is usually used as a vegetable. Capsicum is rich in vitamin C, which has the effect of warming and dispersing cold and appetizing. Can enhance gastrointestinal peristalsis, promote digestive secretion, promote blood circulation. There is a certain correlation between the shape and taste of pepper. The sharper the pepper is, the thinner the pulp is and the more spicy the flavor is. Home style tiger skin green pepper, soft and tasty, more appetizing

Production steps:

Step 1: remove the green pepper pedicels, wash and drain the water.

Step 2: prepare Labadou.

Step 3: pour the green peppers into the frying pan to dry the Kang.

Step 4: after drying Kang, the green peppers are weak and wrinkled, and then put them in reserve.

Step 5: heat up the oil in the pan, fry the green pepper on the Kang, and fry the tiger skin; pour in the Laba beans and stir well.

Step 6: add the steamed fish soy sauce, collect the juice and put it into a bowl.

Materials required:

Green pepper: 200g

Labadou: half a bowl

Soybean oil: 2 tsp

Note: 1, yin deficiency fire, gastric ulcer patients avoid eating pepper. 2. Green pepper dry Kang, soft taste, easy to taste.

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: Maotai flavor

Chinese PinYin : Jia Chang Hu Pi Qing Jiao