Tiger skin peppers are not strangers, and they have a dish of rice. Although it is only vegetarian, for most people, it is definitely a rice killer. The two keys to this dish are delicious and fried.
Wash the peppers, cut the garlic, cut the garlic, and adjust the juice.
Heat the pan, do not put oil, put the pepper directly
Pressing one by one with a spoon will hear the sound of water vapor, soften it, and have a focal spot on both sides.
Put the peppers out, pour the vegetable oil in the pot and heat, add the minced garlic and stir-fry.
Add the pepper, add the soy sauce, vinegar and sugar, and cook the sauce.
P.S.: This dish is my lazy dish, I didn't expect it to be so popular in the kitchen. Then add a few more points. First of all, the tiger skin pepper should not be cut, to complete the frying and burning. But I am the kind of person who can't eat spicy food, so I dare not directly buy the pepper that I bought. And the photo was done less this time, and it was cut to fry. If you do more and are not afraid of spicy, it is recommended that the whole child burn. Then talk about the hot pepper problem. According to experience, when buying, try to buy a bigger head, which looks thicker. The stem is relatively straight, and the pepper is generally not too spicy. It's thin and small, and it's usually very hot. However, this method of selection is not 100% accurate. It can only be said that most of the cases are accurate. If you still buy a very spicy pepper, you can go to the sesame seed and use a knife to cut off the white fascia, so it is not so hot. If you can't eat a little bit of spicy food, you must completely remove the white fascia, then wash the cutting board, knife and pepper with water, and cut into the shape you need, so there is no spicy taste. What else to say? Amount, soup. Some children's shoes ask me how big the spoon is in the recipe. In fact, the spoon I said is a unit of measurement, giving everyone a ratio. Because each pepper is not as heavy, it is not good to quantify. My habit of cooking is to prefer to adjust the sauce to a sauce. Just pour in when cooking. If you can’t get as much juice as you can, You can adjust a little according to the ratio first, and then slowly add it when you burn it until you feel it is appropriate. Of course, my soup ratio is for reference only, please adjust it according to your taste. If you want to have bibimbap, this dish is finished with some soup. I didn't put salt, I just adjusted the saltiness by the taste of soy sauce. I think this taste is just right! But if you like the light taste, put less juice and season with salt.