Chili practice?

Most of what you say is tiger skin green pepper ~ ~ ~ Our family usually cooks pepper and pepper with tiger skin green pepper: first put oil in the pot, stir-fry the pepper and pepper thoroughly, then add sugar, soy sauce and soy sauce, stir-fry to taste.

Now let's briefly talk about the practice of tiger skin green pepper: selecting materials is one of the keys, and you should choose fresh green peppers of medium size on the market. After washing, remove the stalks and seeds by hand, add a little seasoning, wash and drain. Heat the wok until the wok is red or not red (at least 3 minutes), add green peppers and stir fry repeatedly until the skin is dry and white, but keep the green peppers intact. Bring the pan and wash it. Put a little oil in the wok (you can also use the remaining oil from all kinds of fried things at home), fry the green peppers one by one for half a minute, and quickly pick them up for use. Add a small amount of clean salad oil to the wok. When it is slightly hot, add garlic and ginger with thumbs, 10 drop of white wine, appropriate amount of salt, 4 tablespoons of vinegar, 2 tablespoons of soy sauce and 4 tablespoons of sugar. Stir-fry over high fire for 2 minutes, then add green pepper and monosodium glutamate, and take the pan and plate. It's done! This is a Sichuan-style method, which is different from the oil-free dry frying method mentioned by Mr. Gu Qingsheng.

Select fresh, tender, thick and big-horned green peppers, remove the core, cook in a pan for 3 minutes without oil, then stir-fry the green peppers repeatedly with low fire until the skin is quick-drying and covered with spots, take out the pan, wash the pan, add oil, boil, add green peppers, add lobster sauce, and simmer for a while until the green peppers fade slightly. Finally, put a bowl, add a little monosodium glutamate, soy sauce and vinegar, and stir it. Don't think that the whole green pepper is scary, but it is very fragrant and delicious. So friends who like spicy food can also add some dried red pepper to increase the spicy degree of this dish. This is a Sichuan dish. You can also put meat stuffing in green peppers, which is called Shandong cuisine.