Tiger Skin Peppers
虎皮青椒
Pan-fried green peppers with charred, wrinkled skin in sweet and sour garlic sauce. A flavorful Sichuan dish featuring blistered peppers with smoky exterior and tender interior.
Servings
2-3 people
Prep Time
5 minutes
Cook Time
10 minutes
Spice Level
Mild
Ingredients
Instructions
Wash the green pepper clean, cut off the stem, and use a small knife to remove the seeds.
Crush the garlic, remove the skin, and chop into fine pieces.
Mix light soy sauce, white sugar, black vinegar, and salt in a bowl to make the seasoning sauce for later use.
Pour oil into the wok, you can use a bit more oil, heat to medium heat until 40% hot, then arrange the green pepper in the wok.
Gently press the green pepper with a spatula, and occasionally flip the green pepper to ensure even heating.
Until both sides of the green pepper skin develop tiger skin wrinkles.
Push the green pepper to one side of the wok, add the chopped garlic and stir-fry until fragrant.
Pour in the seasoning sauce, quickly stir-fry to absorb the flavor, then serve on a plate.
- If you're not afraid of spiciness, you don't need to remove the seeds from the green peppers. Cut them into two sections without removing the core, and they'll have a very flavorful sweet, sour, fragrant, and spicy taste.
- You can also choose Hangzhou peppers to make this dish, which will have a more fragrant and spicier taste.