Sichuan Recipe
Tiger Skin Peppers
Blistered green peppers seasoned with soy sauce, vinegar, garlic, and a little sugar.
Recipe at a glance
| Serves / makes | Serves 2–3 |
| Time | 20 minutes |
| Cuisine or format | Sichuan |
| Use | Home cooking and menu literacy |
Ingredients
- 10 long green peppers or shishitos
- 1 tbsp neutral oil
- 2 garlic cloves, minced
- 1 tbsp light soy sauce
- 1 tbsp black vinegar
- 1 tsp sugar
- Salt
- Optional fermented black beans
Method
- Dry-blister peppers in a hot wok or skillet.
- Add oil and garlic.
- Add soy sauce, vinegar, sugar, and salt.
- Toss until glossy and just softened.
- Add fermented black beans if using.
- Serve warm or room temperature.
Variations and substitutions
- Adjust salt, sugar, chile, and vinegar gradually rather than changing all seasonings at once.
- For allergies or religious dietary needs, check sauces, wrappers, broth, cooking wine, and shared equipment.
- When adapting the dish, preserve the core technique and flavor structure that make it recognizable on a menu.