Xiang cuisine holds a significant position in China’s culinary landscape, being selected as one of the eight major cuisines. Similar to Sichuan cuisine, Xiang cuisine is famous for its spiciness, with chili being an indispensable ingredient. Even cooking methods that directly use chili are quite common, such as虎皮青椒 (Braised Green Peppers with Skin Like Tiger Skin) being a very representative dish. So, what are the methods for making Xiang cuisine虎皮青椒?

Method one:

1. Wash the green peppers, cut off the stems, and use a small knife to remove the seeds.

2. Crush the garlic, peel it, and chop it into small pieces.

3. Put soy sauce, sugar, vinegar, and salt in a bowl, mix well to make a sauce and set aside.

4. Pour oil into the pot, heat over medium heat until it reaches 160°C, then place the green peppers in the pot.

5. Gently press the green peppers with a spatula and flip them occasionally to ensure even heating.

6. When both sides of the green peppers have developed wrinkles, move them to one side of the pot, and add the chopped garlic to sauté until fragrant.

7. Pour in the previously prepared sauce, stir-fry until well coated and the sauce thickens, then it is ready to be served in a dish.

Method two:

1. Prepare the green peppers, remove the seeds and wash them; slice the garlic.

2. Pan-fry the green peppers in the pot without adding oil; when the skin becomes charred and yellow, remove from heat and set aside.

3. Put oil in the pot, fry the garlic, add 1 teaspoon of chili bean paste and 1 teaspoon of soy sauce, then stir-fry the fried green peppers.

4. Add a small amount of water and salt while stir-frying to season.

5. Stir-fry until only a small amount of sauce remains.

Method three:1. Wash the green peppers, remove the stems and seeds (it’s okay to leave them in if you wish), and set aside.