Green pepper with tiger skin(hu pi qing jiao )

Green pepper with tiger skin

Introduction:

"The rain in Chongqing continued for two or three days, but there was still no sign of clearing up. This is a busy week. In the morning, I host the program, in the noon, I deal with the phone calls of the audience, prepare the next day's program, edit the next day's program in the afternoon, and review the reporter's film. When I go home at night, I have to work on the website. It's really embarrassing for the radio and TV network. Dinner or try to eat some light, do a few tiger skin green pepper. The staple food finally did not resist, eating two big steamed buns - originally thought was to eat only one, sweat. "

Production steps:

Step 1: wash the green peppers and remove the pedicels. Draw some shallow flower knives on the green peppers to make them taste better, but don't cut them too deep. (I learned from others. I think it's OK to omit this step.)

Step 2: change scallion, ginger and garlic into scalpel, mix a spoonful of delicious soy sauce, half spoonful of vinegar and a spoonful of water to make sauce.

Step 3: hot pot cold oil, the amount of oil can be a little bit more, when the oil temperature is 50% hot, add green pepper, small fire fried tiger skin spots, pay attention to gently turn the spatula to make the tiger skin spots even. Drain the peppers and set aside.

Step 4: leave a little oil in the pot, heat the oil, add onion, ginger and garlic, and stir fry over low heat to get the flavor.

Step 5: add the sauce and bring to a boil.

Step 6: add tiger skin green pepper, add appropriate amount of salt, sugar and chicken essence, and stir well.

Materials required:

Green pepper: right amount

Scallion: right amount

Ginger: right amount

Garlic: right amount

Delicious soy sauce: right amount

Vinegar: right amount

Salt: right amount

Sugar: right amount

Chicken essence: appropriate amount

Note: PS: 1, Hupi green pepper needs to be pedicled, but not seeded. Learn from others, the superficial flower knife is easier to taste, but I don't think this step is also delicious_ ∩)O。。 2. The proportion of soy sauce and vinegar depends on your taste. 3. The whole process of low fire, fried pepper frequently turn, make tiger skin spot even. 4. Stir fry onion, ginger and garlic with less base oil, otherwise it's easy to explode in the saucer. (ashamed, I put a little too much. When I put in the sauce, it crackled twice.)

Production difficulty: simple

Technology: decocting

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Hu Pi Qing Jiao