The farmer’s small fried meat that was sent yesterday was a dry-cut method. Today’s oily one is the extremely popular “tiger skin green pepper”. Every time my family only needs to cook this dish, the family's rice will be swept away. The other dishes will have a little left. Just like this dish, the rest of the juice, Dad will eat the bowl of fried rice in the evening. When you stay up late to kill it, the skill of this dish can be seen! Our family is made of tiger skin green pepper, generally will choose the tender skin green pepper just listed, this kind of green pepper tastes sweet, and the pot is more cooked, it is the best choice for frying. In fact, the traditional folk tiger skin green pepper is still dry, but the whole pepper will appear black spots or a whole piece of black skin, the green pepper itself will also have a bit of a paste, the taste is not very good. The hotel's approach is to burn a large pot of oil, the green peppers are run all over and fry again. The green peppers that come out of this way have golden skin and even skin, but the taste is soft and loses tenacity. It is not very delicious. Moreover, my aunt’s practice is too cumbersome and too oily and unhealthy, so my aunt used a compromise method – oily. It is to put a little bit more oil than usual cooking. After the green pepper is put in, it will be repeatedly stir-fried and pressed to make it evenly heated. This will result in evenly burnt skin, and the green pepper will not become too soft because of eating oil. Interested friends may wish to go home and try, the green peppers that come out will be very delicious!
15 fresh green peppers, go to the stalks to clean the seeds, garlic chopped, dry soy sauce with water, wash and then filter off the water
Pour the wok into a little bit more oil than usual cooking. Heat the fire to 80% heat, change the medium heat, put in the green pepper, keep the stir fry, use the spatula to press the green pepper on the bottom of the pot, then Stir fry, circle again, and so on, until the green peppers are soft and the skin has golden yellow skin
Add garlic, cardamom, a spoonful of half salt, stir well
Finally, add the bean paste and half-pot vinegar, add a small amount of water to cook, and when the water is almost dry, add the right amount of chicken and a small amount of sugar to serve the pan.