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Tiger Skin Green Peppers
Chunky green and red peppers are pan-seared until softened, then slowly simmered in a savory sauce of fermented tofu brine with ginger and garlic, yielding blistered, silky peppers with a mellow, funky umami depth.
Instructions
- 1
Cut the green and red peppers into large pieces and set aside.
- 2
Pour oil into the pan and heat it, then add green and red peppers and stir-fry.
- 3
Mix the fermented bean curd sauce with minced garlic and minced ginger and set aside.
- 4
Pour the sauce into the pot with the green and red peppers and simmer over low heat for 20 minutes.
- 5
Stir evenly with salt added for seasoning and take off the heat.
- 6
Finished product image.
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Ingredients
Main Ingredients
- Green and red bell peppers200 g
- boiling waterto taste
- Large Chunk Fermented Tofu Soupa pinch
- Great Divination一头
Auxiliary Ingredients
- Minced gingerto taste
Seasonings
- Salta pinch