Tiger Skin Peppers

Ingredients

• Green bell peppers
• Garlic
• Sugar (The Soul)
• Vinegar
• Light Soy Sauce
• Salt
• Bowl or any container with depth

Steps

1. Remove the stems from the green peppers and rinse them clean with tap water.
2. Slice the green peppers into strips. It is fine to cut 3-4 strips vertically from each pepper.
3. Peel the garlic and mince it; the mince pieces should be about 2mm x 2mm x 2mm in size.
4. `Seasoning 1`: Take a small bowl, measure in 20ml of oil, and add the minced garlic.
5. `Seasoning 2`: Pour the sugar, light soy sauce, vinegar, and salt into a bowl or bowl-like container and mix well.
6. Pour `Seasoning 1` into the pan. Heat to about 50% heat, then add the peppers. Do not stack the pepper slices; place them individually in the pan.
7. Continuously press the peppers with a spatula and flip them when appropriate.
8. Stir-fry for about 2 minutes until the skin of the peppers appears wrinkled, then pour in `Seasoning 2`.
9. Increase the heat and continue stir-frying for 30 seconds before taking them out and serving.