When I was a child, my parents used to make tiger skin pepper, which is also called tiger skin pepper. It is a very popular Sichuan dish. The surface of the pepper is slightly burnt, and the mottled burnt spots are just like the pattern of a tiger, so I got the good name of tiger skin pepper. This time, the practice is slightly different from the past, without soy sauce and vinegar. The taste is not so strong. If you don’t like thick oil red sauce, you can try it.


8 peppers
1 tbsp vegetable oil
1 clove garlic
1 tsp sugar
1 teaspoon salt
A little chicken essence


Step 1
Pepper to pedicel to seed, wash, drain water, green pepper best choose larger, fleshy varieties

Step 2
When the frying pan is hot, put the pepper into the pan without oil

Step 3
Stir fry the hot pepper until the surface is burnt. In the process of stir frying, stir fry it continuously, let it be heated evenly, and then fill out the green pepper

Step 4
Heat up the frying pan, pour in some vegetable oil, stir fry the garlic, take out the garlic

Step 5
Stir fry with pepper

Step 6
Add some sugar

Step 7
Stir fry evenly, add salt and chicken essence

Step 8
Stir fry evenly, turn off the heat and take out the pot