Tiger skin pepper is a very popular Sichuan dish characterized by the crispy fried skin of the pepper and the tender and juicy inside. Here's how to make tiger skin peppers:
Materials Required:14 peppers.
2.1 egg.
3.Flour to taste.
4.Salt to taste.
5.Cooking oil to taste.
6.1 tablespoon light soy sauce.
7.1 tablespoon dark soy sauce.
8.1 tablespoon caster sugar.
9.1 tablespoon of cooking wine.
10.Appropriate amount of water starch.
11.Appropriate amount of minced green onion and minced garlic.
Steps:1Prepare the peppers, wash them, remove the stems and cut them into sections. Crack the eggs into a bowl and stir to combine.
2.Put the chopped peppers in a bowl, add an appropriate amount of salt, stir well, marinate for about 10 minutes to let the water come out.
3.Remove the pickled peppers and drain. Then coat the peppers one by one with flour and dip them in egg wash to evenly coat the surface of the peppers with a thin layer of flour and egg mixture.
4.Heat the pan and add an appropriate amount of cooking oil, the oil temperature is about five or six percent hot. Put the peppers coated in flour and egg mixture into the pan one by one and fry them over medium-low heat until the skin is golden brown and crispy. Remove the fried peppers and place them on kitchen paper to absorb any excess oil.
5.Leave the bottom oil in the pan, add the minced green onion and garlic, and stir-fry until fragrant. Then add light soy sauce, dark soy sauce, cooking wine and caster sugar and cook until the sauce is slightly thick.
6.Pour in an appropriate amount of water starch and cook until the sauce becomes transparent and sticky.
7.Pour the fried peppers into the pan and stir-fry quickly to coat the sauce with the peppers. After stir-frying, it can be removed from the pan and put on a plate.