- The style of cooking is classified: Sichuan Cuisine | Vegetable dish | Suit the taste of both old and young
- Taste: Hot
- Make the difficulty: It is (elementary) to cut the mound
- Make time: 10 minutes
- The materials: Sharp a pepper ' Choose the green pepper with greater with thicker meat stature) 200 grams
- Condiment: Born and release a loud spoon ' 15ml) , 1 vinegar loud the spoon ' 15ml) , salt half teaspoon ' 3 grams) , candy half teaspoon ' 3 grams) , chicken half a teaspoon more ' 3 grams) , 1 oil loud the spoon ' 15ml)
- Sharp pepper method of the tiger skin:
- 1,Clean green pepper, go base of a fruit is because too long so I divide it into two, go seed ' Go even permitted) For use;
2,Burn hot on frying pan set fire, put oil, put green pepper into, stir-fry before stewing, fry, turn to green pepper into surface zoom and paste, turn over and fry frequently when stir-frying before stewing and frying, let the green pepper heated evenly, and should press the green pepper constantly with the round-bottomed frying pan, the purpose is to fry the moisture of the green pepper out and make it fade.
3,Wait for the green pepper to become fade, the surface turns white on the surface burntly while pasting a bit (pay attention to yardstick, don't paste completely) ,Quench into the oil, turn over and fry together;
4,Add the soy sauce and salt to turn over and fry;
5,It is precise to add the vinegar, candy and chicken, fry evenly. - Note:
- 1,The green pepper wants to choose stature bigger, meat is thicker, and it is " non- hot " to choose according to the taste , " a little hot" Or " huge and hot " Variety.
2,Removing the seed of the green pepper can be lightened hot degree, mouthfeel is better too.
3,After putting the oil into, movements should be quick, fry the condiment evenly, otherwise the green pepper will be too fade.
