Ingredients for Tiger Skin Green Pepper
| Any Thin-skinned Green Pepper This time I used Xiangshu chili | Yangjiang Dried Fermented Black Beans |
| Garlic Cloves | White Sugar |
| Light Soy Sauce |
Instructions for Tiger Skin Green Pepper
Step 1
Choose thin-skinned green peppers that are not too spicy. Wash, remove the stems, and pat them with the back of a knife (for better flavor absorption). If you can handle spicy, it is recommended to keep the chili seeds. If using long green peppers, cut them into segments about 5 centimeters long.
Step 2
Finely chop the garlic. Pre-smash the Yangjiang dried fermented black beans.
Step 3
Heat the wok over high heat until hot, then reduce to medium-low heat. Add a little vegetable oil, then dry fry the green peppers. Use a spatula to press down, increasing the contact between the green peppers and the bottom of the wok to create a “tiger skin.”
Step 4
Push the chili to one side of the wok, add a little more vegetable oil, then fry the garlic and fermented black beans until fragrant. Add the green peppers, sugar, and light soy sauce along the edge of the wok. Stir well and then you can serve.
