Original tiger skin green pepper color green with a little soy sauce color oil juice taste sticky soft tempeh sauce fragrant

Original tiger skin green pepper

This is a seasonal local dish, green pepper selection xuji seafood base planted the best pepper variety - Xiangxin No. 15, with a low fire beating for 5-6 minutes, and then stir-fried with medium heat, the color of the dish is green, with a little sauce color oil juice, the taste is sticky and soft, tempeh sauce is fragrant, is the authentic Hunan home-style taste.

raw material:

Xiangxin No. 15 green pepper 500 grams.

seasoning:

Bingling brand refined salt 15 grams, lotus msg 3 grams, cooked lard 65 grams, garlic 20 grams, lao yi pin Liuyang tempeh 4 grams, seaweed mushroom old soy sauce 5 grams.

make:

1. Wash the green peppers, remove the stems, and slice the garlic.

2. Heat the pan with green pepper and salt for 5-6 minutes, until the skin falls off, then return to soft and then come out of the pot.

3. Heat the pot into the cooked lard, add tempeh, garlic and stir-fry, put in the beaten green pepper over low heat and stir-fry, add 15 grams of water, then add MSG, soy sauce to taste, fry until the flavor comes out of the pot, put on the plate.