Fried tiger skin and green pepper with dried lobster sauce

Fried tiger skin and green pepper with dried lobster sauce

Introduction:

"When we make tiger skin green peppers, we usually choose fresh skin green peppers. This kind of green peppers tastes sweet and easy to cook. It's the best choice for frying. In fact, the traditional folk method of Hupi green pepper is dry Kang, but the whole dry Kang will appear black spots or whole black skin, and the green pepper itself will bring a little paste flavor, so the taste is not very good. The hotel's rule is to burn a large pot of oil and fry the green peppers. The green peppers have golden skin and even peel, but the taste is soft, and they lose toughness. They are not very delicious. Moreover, Tuotuo's mother thought that this method was too troublesome, too oily and unhealthy, so Tuotuo's mother adopted a compromise method, the oil Kang. That is to put a little more oil than the usual cooking, stir fry and press the green pepper continuously after it is put in, so that it can be heated evenly. In this way, even scorched skin will appear, and the green pepper will not become too soft because of eating oil. Interested friends might as well go home to try, so the green pepper will be very delicious

Production steps:

Materials required:

Green pepper: 15

Garlic powder: right amount

Dried Douchi: right amount

Salt: a spoonful and a half

Bean paste: right amount

Vinegar: half pot

Chicken essence: appropriate amount

Sugar: small amount

matters needing attention:

Production difficulty: ordinary

Technology: decocting

Production time: 10 minutes

Taste: slightly spicy