Tiger Skin Peppers
Peppers are split open and pan-fried until the skin blisters, then coated in a sweet and sour sauce for a crispy, tangy, and lightly sweet home-style dish.
Ingredients
red chili peppers (washed, stemmed and seeded)
100 g
green chili peppers (washed, stemmed and seeded)
200 g
cooking oil (for frying)
50 g
soy sauce
3 tsp
cooking wine
a pinch
aromatic vinegar (for the sweet and sour sauce)
1 tbsp
white sugar (for the sweet and sour sauce)
2 tbsp
Instructions
1
Prep the Peppers
Wash the peppers, remove the stems and seeds, and slice each pepper in half lengthwise with a knife.
2
Make the Sweet and Sour Sauce
Combine the vinegar, sugar, soy sauce, and cooking wine in a bowl to make the sweet and sour sauce.
3
Pan-Fry
Heat the oil in a pan, add the peppers, and pan-fry over low heat until blistered spots appear on the skin. Pour in the sweet and sour sauce, stir to coat evenly, and serve.
