Classic Sichuan Super Rice - {Hupi green pepper}(jing dian chuan cai chao xia fan hu pi xiao qing jiao )

Classic Sichuan Super Rice - {Hupi green pepper}

Introduction:

"Tiger skin pepper is absolutely a super classic collocation of rice! There are two ways to make tiger skin pepper, making or not making meat stuffing. No matter whether there is meat stuffing or not, it is necessary to fry the same pattern as tiger skin in the pot. The taste is salty with spicy, sweet with sour, and fragrant. To make this dish, you'd better choose the pepper with thin skin and thick meat, and the pepper in summer and autumn is the most suitable! If you like spicy peppers, just like I choose thin skin and thin meat peppers to make. If you can't eat spicy peppers or want to make meat peppers, you can choose round, thick, big peppers. Let's make them together

Production steps:

Step 1: wash the pepper, drain the water and remove the seeds

Step 2: garlic is the key to this dish, so prepare more and some ginger

Step 3: heat the oil in the pan and fry the "tiger skin" of green pepper

Step 4: always check the situation of green pepper in the pot to ensure that both sides are evenly fried with patterns

Step 5: along the edge of the pot into some cooking wine, and then put in part of the onion, all the ginger stir fry evenly

Step 6: into the soy sauce, do not pour too much, the amount is basically every green pepper can be stained

Step 7: put some monosodium glutamate or chicken essence. If the taste is light, this step can be omitted

Step 8: stir fry until the juice in the pot is not enough, then add the remaining garlic and stir well

The ninth step: after the stir fry, turn off the heat and then add the vinegar.

Step 10: I like tiger skin green pepper with juice. Every bite is soaked with thick soup. However, the crispness is worse. If you buy green peppers that are crisp and tender, you can shorten the time of stir frying, reduce the amount of soy sauce and vinegar, or cook them along the edge of the pot as much as possible, and you can also dry the juice

Materials required:

Small green pepper: right amount

Garlic: right amount

Ginger: right amount

Cooking wine: moderate

Vinegar: right amount

Soy sauce: moderate

Salt: right amount

MSG: right amount

Note: whether to add salt or not should be decided according to the saltiness of soy sauce. If it's salty enough, you can not add salt. In this way, you can chew spicy sauce in your mouth with the natural sweet taste of green pepper, which is very tender. If it's thin salt soy sauce, you don't have to pour too much to prevent too much juice from affecting the taste Then sprinkle some salt before seasoning

Production difficulty: simple

Technology: stir fry

Ten minutes: Making

Taste: slightly spicy

Chinese PinYin : Jing Dian Chuan Cai Chao Xia Fan Hu Pi Xiao Qing Jiao