Photograph of the finished Tiger skin peppers

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Tiger skin peppers

40 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Green finger chillies Green finger chillies 20
  • Photograph of Pork Pork 14.1 oz
  • Photograph of Fermented black beans Fermented black beans 2.1 oz
  • Photograph of Garlic Garlic 16 cloves
  • Photograph of Soy sauce Soy sauce ⅓ cup
  • Photograph of Zhenjiang Black Vinegar Zhenjiang Black Vinegar 3 ¼ tbsp
  • Photograph of Cornstarch Cornstarch 1.1 oz
  • Photograph of Oil Oil ⅔ cup
  • Photograph of Ginger Ginger 1.1 oz
  • Photograph of Sugar Sugar 0.7 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Slice the green bell pepper lengthwise and remove all the seeds using the tip of a small spoon.
  2. 2 Mix the minced meat with ginger, cornstarch, and soy sauce, then stuff the mixture into each chili pepper.
  3. 3 Pan-fry the stuffed side down for 4 minutes to allow the meat to adhere firmly to the peppers.
  4. 4 Flip the peppers and gently press them with a spatula, frying until the skin of the peppers shows a tiger-skin-like charred pattern, for 8 minutes.
  5. 5 Add the crushed fermented soybeans and minced garlic, pour in the black vinegar soy sauce, and simmer for 3 minutes until reduced.

With an appliance

  • Air fryer 38 min

    Replace steps 3 and 4: spray oil around the stuffed peppers, place the filling side up, and air fry at 190 degrees for 10 minutes, flipping at the 6th minute to sear the pepper skin; step 5 continues to simmer the sauce in the pan.

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