虎皮青椒，是一道经典的家常下饭菜。青椒在锅里干煸到表面起皱，像老虎皮一样，口感软糯微辣。淋上酸甜咸香的酱汁，配米饭简直绝了。
Tiger Skin Peppers is a classic home-style dish. The peppers are pan-fried until their skins blister like tiger stripes, resulting in a soft and mildly spicy texture. Coated in a tangy, savory sauce, it’s the perfect match for steamed rice.
🌴食材 | Ingredients：
青椒，6~8个（选肉质厚实的）。/ Green bell peppers, 6-8 (choose thick-fleshed ones).
猪肉末，50g（可选，增香）。/ Minced pork, 50g (optional, for extra flavor).
🌴配料 | Aromatics：
蒜末，4~5瓣（切碎）。/ Minced garlic, 4-5 cloves.
姜末，一小块。/ Minced ginger, a small piece.
葱花，1根（切碎）。/ Chopped scallion, 1 stalk.
🌴调味 | Seasonings：
生抽，2勺（约20ml）。/ Light soy sauce, 2 tbsp (about 20ml).
香醋，2勺（约20ml）。/ Chinkiang vinegar, 2 tbsp (about 20ml).
白糖，1小勺（约5g，提鲜）。/ Sugar, 1 tsp (about 5g, to enhance flavor).
蚝油，1勺（约10ml）。/ Oyster sauce, 1 tbsp (about 10ml).
淀粉，1小勺（约5g，加水调成水淀粉）。/ Cornstarch, 1 tsp (about 5g, mixed with water).
盐，适量。/ Salt, to taste.
食用油，适量。/ Cooking oil, as needed.
🌴做法 | Instructions：
1，处理青椒 | Prepare the Peppers
青椒洗净，去蒂去籽，用刀背轻轻拍扁。⚠️ 拍扁能让青椒更容易煎出虎皮，也更入味。我试过不拍，结果煎了半天都不起皮。
Wash the peppers, remove the stems and seeds, and gently smash them with the side of a knife. ⚠️ Smashing helps them blister and absorb the sauce. I’ve tried it without smashing, and they didn’t blister.
2，煎青椒 | Pan-fry the Peppers
平底锅倒少许油，放入青椒，中火煎到两面起皱、出现虎皮斑点，盛出备用。⚠️ 煎的时候用锅铲按压青椒，让它受热均匀。我试过不按压，结果有的地方焦了，有的地方还是生的。
Heat a little oil in a flat-bottomed pan. Add the peppers and pan-fry over medium heat until they blister and develop tiger stripes on both sides. Remove and set aside. ⚠️ Press them with a spatula for even cooking. I’ve tried it without pressing, and some parts burned while others stayed raw.
3，炒肉末和底料 | Stir-fry the Pork and Aromatics
锅里留底油，放入猪肉末（如果用的话），中火煸炒到变色。加入蒜末和姜末，炒出香味。⚠️ 肉末别炒太久，变色就行。
Add a little oil to the pan, add the minced pork (if using), and stir-fry over medium heat until it changes color. Add the garlic and ginger, and stir-fry until fragrant. ⚠️ Don’t overcook the pork; just until it changes color.
4，调酱汁 | Make the Sauce
取一个小碗，放入2勺生抽、2勺香醋、1小勺白糖、1勺蚝油、1小勺淀粉和少许盐，搅拌均匀。⚠️ 醋和糖的比例大约是2:1，酸甜平衡。
In a small bowl, mix the light soy sauce, vinegar, sugar, oyster sauce, cornstarch, and a pinch of salt. ⚠️ The ratio of vinegar to sugar is about 2:1 for the perfect balance.
5，合炒出锅 | Combine and Serve
把煎好的青椒放回锅中，倒入调好的酱汁，大火快速翻炒均匀，让汤汁浓稠裹在青椒上。撒上葱花，出锅。⚠️ 合炒要快，保持青椒的软糯。我试过炒太久，结果青椒全烂了。
Add the pan-fried peppers back to the pan, pour in the sauce, and stir-fry over high heat until it thickens and coats the peppers. Sprinkle with scallion and serve. ⚠️ Be quick to keep the peppers tender. I’ve tried cooking too long, and they turned mushy.
宝宝们，虎皮青椒的精髓在于“外皮起皱，软糯入味”。青椒一定要拍扁，煎的时候用锅铲按压，才能煎出漂亮的虎皮。醋和糖的比例大约是2:1，酸甜平衡。最后合炒要快，保持青椒的口感。
Tips: The key to Tiger Skin Peppers is “blistered skin, soft and flavorful.” Smash the peppers and press them while pan-frying to get those tiger stripes. The ratio of vinegar to sugar is about 2:1. Be quick when combining to keep the texture.
这道【虎皮青椒 | Tiger Skin Peppers】是经典的家常下饭菜。如果你喜欢这种酸辣软糯的口感，还可以试试我之前写的【地三鲜 | Di San Xian】。想看更多经典家常菜，可以逛逛我的【家常菜 | Home-style】分类。
If you enjoy this tangy and savory flavor, you should also try my Di San Xian. For more classic home-style dishes, check out my Home-style category.
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