<h1 class="pgc-h-arrow-right" data-track="1" > to make tiger skin green pepper can not put oil first, the chef teaches you a trick, green pepper skin into the flavor, crispy and not greasy</h1>
Recently, the family's appetite is not very good, no matter what meals are cooked, only eat a little, the rest can be more, think about it, it should be the recent big fish and meat to eat more, the stomach burden is heavy, so these two days I only buy some light and refreshing and appetizing greens, and sure enough, the children and husband will eat more.
Especially this tiger skin green pepper I made at noon today, spicy and delicious, very appetizing, the child ate an extra bowl of rice. This dish is delicious, but many friends will not make it, there is no tiger skin, and it is soft and not crispy.
Today, I will share the correct and delicious method of this dish to everyone, remember not to put the oil first, the chef teaches you a trick, green pepper skin into the taste, crispy and not greasy, and the same good looking and delicious as in the restaurant.
To prepare the tiger skin green pepper:
Prepare a few fresh and good quality green peppers, wash them with water, remove the root peduncle from the top, then place them on the board, pat the green peppers flat with a knife, and cut into sections for later.
Peel and wash the garlic and chop it into minced garlic, prepare a small bowl, pour in the appropriate amount of oyster sauce, sugar, salt, vinegar, water, and stir it all into a bowl of juice.
The wok is heated to no moisture, and there is no need to pour cooking oil, then add green peppers, slowly sauté over low heat, and fry until the green peppers float out of the fragrance, and gradually a large amount of tiger skin appears, and you can put it for later.
Heat the oil in another pot, add the minced garlic and sauté the aroma, then pour in the mixed bowl of juice and stir-fry evenly, after boiling, pour in the fried green peppers, and burn until the soup is strong, you can collect the juice on high heat and eat it.
Cooking Tips:
When making tiger skin green peppers, remember not to put oil directly, the chef teaches you a trick, that is, dry sauté the green peppers, so that the green peppers will peel, and can also stimulate the aroma of the green peppers, faster into the flavor.