Tiger Skin Peppers (Blistered Green Peppers)
虎皮青椒 · Hǔ pí qīng jiāo
Green peppers are pressed against the pan until blistered, then coated in a garlic-and-soy sauce.
Also known as Hu Pi Qing Jiao · Blistered Green Peppers with Garlic Sauce.
Published
About This Recipe
Tiger skin peppers get their blistered surface by being pressed against the pan with a spatula. In this version, the garlic and oil go in after the peppers blister, followed by soy sauce, oyster sauce and water. The sauce is reduced around the peppers.
Ingredients
Quantities are included where specified in the original recipe.
- 500 ggreen peppers
- 5 clovesgarlic
- 1 spoonfullight soy sauce
- 1 spoonfuloyster sauce
- as neededsalt
- 1/2 cupwater
- cooking oil
Spoonfuls retain the Chinese recipe measures 勺/匙. Small and large spoonfuls retain 小勺 and 大勺; their volume is unspecified and is not converted to teaspoons or tablespoons.
Bowl and cup measures retain the original Chinese units 碗/杯; capacity is unspecified. 小半 means slightly less than half; 大半 means slightly more than half.
Step-by-Step Instructions
- 01
Wash the peppers, remove the stems and cut into sections. Dry-fry while pressing with a spatula until both sides blister and wrinkle.
- 02
Add a little oil and minced garlic and fry over low heat until fragrant.
- 03
Add 1 spoonful oyster sauce, 1 spoonful light soy sauce and salt. Pour in half a cup of water, bring to a boil over high heat and reduce the sauce, as shown in the Chinese tutorial.
Illustrated Cooking Guide
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Cooking Method
FAQ
How do the peppers get their blistered surface?
Dry-fry the pepper sections while pressing them with a spatula until both sides blister and wrinkle, then add the oil and garlic.
Tiger Skin Peppers (Blistered Green Peppers)
Green peppers are pressed against the pan until blistered, then coated in a garlic-and-soy sauce.
Ingredients
- 500 ggreen peppers
- 5 clovesgarlic
- 1 spoonfullight soy sauce
- 1 spoonfuloyster sauce
- as neededsalt
- 1/2 cupwater
- cooking oil
Spoonfuls retain the Chinese recipe measures 勺/匙. Small and large spoonfuls retain 小勺 and 大勺; their volume is unspecified and is not converted to teaspoons or tablespoons.
Bowl and cup measures retain the original Chinese units 碗/杯; capacity is unspecified. 小半 means slightly less than half; 大半 means slightly more than half.
Method
- 01
Wash the peppers, remove the stems and cut into sections. Dry-fry while pressing with a spatula until both sides blister and wrinkle.
- 02
Add a little oil and minced garlic and fry over low heat until fragrant.
- 03
Add 1 spoonful oyster sauce, 1 spoonful light soy sauce and salt. Pour in half a cup of water, bring to a boil over high heat and reduce the sauce, as shown in the Chinese tutorial.
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