Practice of tiger skin pepper in Lanzhou

Picking green peppers is the first step. Thin skin is the best, so too big is generally not good. I like to eat tiger skin peppers, but I'm afraid they are too spicy, so I often buy them and eat them later. Others often pick a little wilted and not too sharp pepper, which suits me.

Tell me about the next step, the process. Zanthoxylum bungeanum is best dried and drained after washing. You can cut it in the middle or cut it into sections, which tastes good. If you eat by yourself, don't pay attention to the appearance. If you want to look good, you can fix it and burn it.

Turn on medium heat, heat the pot and add the pepper. Remember, do not use oil. The most frustrating thing is this process. Can't leave people, stir fry repeatedly, so that the peppers are evenly heated, and both sides of each pepper are evenly heated, otherwise there will be baking paste and the other side will not react.

When black and brown spots appear on both sides of the pepper, the pepper becomes soft and a little yellow, and it can be cooked. You can also stir fry and pick out the peppers with chopsticks.

Clean the pan 1 slightly, pour in oil, add onion, ginger and garlic, then add pepper, salt, a little sugar and vinegar, and finally add chicken essence. This process takes two or three minutes. Maybe put more salt and vinegar before eating. The main reason is that the process of frying pepper with tiger skin is time-consuming and tears exchange.