Tiger-skin Green Peppers
500 grams (1.1 lb) green pepeprs
300 grams (3/5 cup) salad oil (only 1/6 to be consumed)
15 grams (1 2/3 tsp) soy sauce
5 grams (1 tsp) sugar
1 gram (1/6 tsp)salt
1 gram (1/4 tsp) MSG
5 grams (1 tsp) sesame oil
50 grams (3 tbsp) water

1. Remove the seeds from the green peppers but do not cut into pieces.

2. Heat the salad oil to 110-1735:C (230-275:F). Deep-fry the green pepeprs until bubbles appear on the skin and they turn to light green in color.

3. Keep 30 g (2 tbsp) oil in the wok, add the green peppers, soy sauce, cooking wine, sugar, water, and salt. Bring it to boil and then turn the fire to low to let simmer for 3 minutes. Change to strong fire to boil off some of the soup. Add the MSG, sprinkle the sesame oil and stir. Put on a plate to serve.

Features: Beautiful in color.
Taste: Tender.

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