Growing up from a snack of pepper, this tiger skin pepper is my favorite. I don’t need to fry this kind of tiger skin pepper. I fry it slowly over medium and low heat. I watch the pepper turn into “tiger skin” and smell slightly spicy. Cooking is actually a kind of enjoyment. Tiger skin pepper is not very spicy after it is made. Most people can accept it. It’s very delicious. Let’s take a look at the specific method.


350 Kejianjiao
15 G vegetable oil
3 Gram of salt
1 A piece of ginger
3 Clove garlic
2 Duan Congbai
8 Kesheng smoke
5 Keke oyster sauce
5 Kedouchi
10 Kedouban sauce
10 Gram water starch


Step 1
Prepare the raw materials and remove the seeds from the peppers

Step 2
Add some salt into the water, Then soak the pepper for 20 minutes, add a little more salt

Step 3
Mince ginger, garlic and scallion

Step 4
Put proper amount of oil into the pot, heat it to 40%, fry the pepper slowly, and put it out of the pot for use

Step 5
Add a little oil into the pan and saute shallot, ginger and garlic

Step 6
Stir fry with Douchi and spicy Douban sauce; Add some boiled water, soy sauce and oyster sauce

Step 7
Add the fried pepper and cook for one minute

Step 8
Pour in the starch and turn over evenly

Step 9
It's out of the pot