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Exclusive Pickled Tiger Skin Peppers
Blistered pan-fried chili peppers with leopard-spotted skins are drowned in a savory soy mixture, creating a fiery, umami-rich side dish that pairs beautifully with plain rice or congee.
Instructions
- 1
Wash and dry, remove the stem and seeds, and cut into sections.
- 2
A hot pan with cold oil.
- 3
Add the chopped chili peppers when the oil is hot.
- 4
Fry until it turns a tiger-skin-like appearance.
- 5
Keep flipping until all sides have a tiger skin pattern.
- 6
Put light soy sauce in the container.
- 7
Add MSG.
- 8
Add salt and stir evenly.
- 9
Put all the fried chili peppers into the prepared sauce.
- 10
Just pour in a little of the oil used to fry the chili pepper.
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Ingredients
Main Ingredients
- chili pepper500g
- Red bell pepper2 section
Seasonings
- Edible oilsome
- light soy sauce150g
- MSG1g
- table salt1g