Hupi Jianjiao Tiger Skin Green Chilli Pepper 虎皮尖椒


People say that the name of the dish comes from the slightly wrinkled outer skin of the cooked pepper. However, I personally believe that it is the spicy of its own that gives the name. Typically, people would like to adopt familiar term to describe an abstract character of food i.e. unsurprisingly, a French cheese maker might call the smell of cheese as the God’s feet smell. It seems that it is more logical explanation for another Chinese dish called ‘Tiger salad’ which consists of no more than julienne chilli pepper, coriander and shallot by no means that has connection with a tiger except for the strong wild taste.
10-12 whole medium size green chilli pepper with stalk (use thick skin one such as Padron Pepper)
1 tablespoon cooking/vegetable oil
2 tablespoon light soya sauce
2-3 tablespoon Chinese Black Vinegar
1 tablespoon sugar
1 teaspoon salt
Heat a large pan over a medium to high heat, once hot, add the oil and swirl around to cover the bottom of pan with the oil.
Plunge the chilli pepper into the pan, stir and cook until the skin shrunk to wrinkled, charred and blistered all over the surface.
Pour the rest of the ingredients into the pan, turn the heat to medium, add water if needed, then cook until the pepper soften.
Take the pan off the heat, tip it into a bowl serve them hot or cool it down at the room temperature for couple of hours to marinate the pepper with the sauce and serve it cold as a side dish.
Hah, get rice ready then.

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