Tiger Skin Peppers
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Tiger Skin Peppers (Simplified / Traditional Chinese: 虎皮青椒; Pinyin: Hǔ pí qīng jiāo; also 虎皮尖椒 / tiger-skin pointed chilies) are whole or halved green chilies dry-seared or shallow-fried until the skins blister into mottled "tiger" marks, then finished with garlic and a brief soy–black-vinegar glaze (sometimes with fermented black beans). The dish is a Sichuan-associated home classic and a common vegetable plate elsewhere. It is not the same as Stuffed Chili Peppers (青椒酿肉 / meat-filled peppers), even though stuffed versions may also blister skins; soft claims that one chef alone coined the name are folk.[1]
Characteristics
Wrinkled blistered green skins with brown mottling; smoky-chili aroma; light sweet-sour savory glaze; flesh soft, not raw-crunchy.
Ingredients (overview)
Long green chilies or pointed hot peppers; garlic; light soy; Chinese black vinegar; pinch of sugar; optional fermented black beans or a little minced pork in some house styles. Overview only.
History and culture
Widely described as a Sichuan folk / home-style plate whose name comes from blister patterns, not from tiger meat. English food writing says "tiger skin peppers" or "tiger-skin green peppers." See Sichuan Food and Stuffed Chili Peppers.
Serving and variations
Shared vegetable with rice. See Sichuan Food, Stuffed Chili Peppers, and Dry-fried Green Beans.