Chinese
Chinese - Sichuan and Regional
Tiger Skin Peppers
Chef's Menu Description
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • 400g green long peppers (or shishito)
- • 2 cloves garlic, minced
- • 1 tbsp doubanjiang
- • 1 tbsp soy sauce
- • 1 tbsp chinkiang vinegar
- • 1 tsp sugar
- • 1 tsp sesame oil
- • 3 tbsp peanut oil
Preparation Steps
1
Phase 1
Heat a dry wok and press the whole peppers flat, dry-frying and pressing until the skins blister and char in patches.
2
Phase 2
Add the peanut oil and fry the blistered peppers, tossing, until softened and wilted.
3
Phase 3
Push the peppers aside and fry the garlic and doubanjiang until fragrant.
4
Phase 4
Stir in the soy sauce, vinegar, and sugar until glossy.
5
Phase 5
Drizzle with sesame oil and serve.