Spicy tiger skin pepper with black bean sauce(chi xiang hu pi jiao )

Spicy tiger skin pepper with black bean sauce

Introduction:

"One of the characteristics of home cooking is that it is simple and easy to operate, the other is that it can be cooked at will according to the taste you like. To put it bluntly, it is "tossing". Hupi pepper is a special dish, with a slightly burnt taste, spicy and oily taste, which constitute its palatable attributes. However, the whole pepper cooking up always feel trouble, not easy to start. Then change the recipe to make tiger skin pepper: break the green pepper into pieces and stir fry them, stir fry them on the opposite side, and then season them with garlic and Douchi. In this way, it's much easier to make tiger skin pepper, and it tastes spicy and oily. It's a good dish for dinner. "

Production steps:

Step 1: wash green pepper and red pepper, peel garlic and set aside.

Step 2: hold the green pepper stalk and push it in. Take out the green pepper seed.

Step 3: break the green pepper into large pieces.

Step 4: crack the garlic with a knife (do not over chop), and chop the Douchi.

Step 5: heat the frying pan, pour in the oil, add the pepper, stir fry the flavor, and then decant the pepper.

Step 6: pour in the green pepper slices.

Step 7: spread evenly, press lightly with shovel, stir fry in low heat.

Step 8: stir fry the green pepper slices out of the paste, and then remove.

Step 9: leave the bottom oil in the pan, add the Douchi and garlic, stir fry until fragrant.

Step 10: pour in green pepper slices and stir fry, add salt and stir well.

Materials required:

Green pepper: 150g

Vegetable oil: 15g

Refined salt: 3G

Douchi: 5g

Garlic clove: 15g

Zanthoxylum bungeanum: right amount

Precautions: 1. It is recommended to wear gloves when breaking green pepper slices. 2. If you don't like spicy food, you can use pepper.

Production difficulty: simple

Process: firing

Production time: half an hour

Taste: slightly spicy

Chinese PinYin : Chi Xiang Hu Pi Jiao