Pickled pepper with tiger skin(hu pi qing pao jiao )

Pickled pepper with tiger skin

Introduction:

"Every friend said that the dish I cooked was delicious, crisp and tender, with a little sweet taste in the acid, and it still had a good aftertaste. What's more enjoyable than hard cooking and being praised by others? Because I don't like spicy, so I choose to do it with green pickled pepper. "

Production steps:

Step 1: wash the green pickled pepper, cut it in half, remove the pedicel, and remove the seed (if you like spicy, you can also remove the seed).

Step 2: set the frying pan on fire, heat it up, wipe a layer of oil with a paper towel, put the green pepper in, and stir fry until the green pepper becomes burnt. When stir frying, stir fry the green pepper from time to time, so that the green pepper is heated evenly, and press the green pepper with a frying spoon, so as to stir fry the water of the green pepper and make it wilt.

Step 3: when the green pepper wilts, the surface turns white, and there are burnt spots on the surface (pay attention to the scale, don't paste all, just like this degree).

Step 4: pour in the oil and stir fry the soy sauce.

Step 5: add vinegar and salt, stir fry sugar evenly.

Materials required:

Green pickled pepper: 200g

Soy sauce: 1 tbsp (15ml)

Vinegar: 1 tbsp (15ml)

Salt: half teaspoon (3 G)

Sugar: half teaspoon 3 G

Oil: 1 tbsp (15ml)

Note: 1, green pickled pepper to choose a larger, thicker meat. (you can also choose green pepper and vegetable pepper (do not like spicy optional vegetable pepper)) 2. Remove the seeds of green pickled pepper can reduce the degree of spicy, taste better. 3. After adding oil, the action should be fast, stir fry the seasoning well, otherwise the green pepper will wilt.

Production difficulty: simple

Technology: decocting

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Hu Pi Qing Pao Jiao