Blistered Tiger Skin Peppers
虎皮青椒 · sichuan cuisine · Sichuan
Tiger skin peppers are pressed against a hot pan until their skins blister and wrinkle, then glazed with a sweet, sour, garlicky soy sauce.
Chef ChopzenChopzen project content lead. Curating and testing every published recipe for US home cooks.Nutrition & allergens
No supported allergens detected from surveyed ingredients.
Some ingredients are not yet allergen-surveyed; this label is not exhaustive.
Per serving (2 servings)
- Energy (kcal)
- Unknown
- Protein (g)
- Unknown
- Fat (g)
- Unknown
- Carbs (g)
- Unknown
- Sodium (mg)
- Unknown
Estimated from verified ingredient data for the original formula — not lab values, and one dish is not a full meal.
Techniques you'll use
- Pan-frying (jian) ↗
Sear food in a shallow layer of oil, one side at a time.
- Stir-frying ↗
Cook small pieces in stages, then bring them together while their textures are distinct.
Steps
- 1
Step 15 min
Prepare the peppers and garlic. In a small bowl, stir together the sugar, soy sauce, vinegar, and salt until mostly dissolved.
✅ Done when: The sauce is uniform and the pepper panels are dry.
Watch out: Dry peppers limit oil splatter.
Heat the oil and garlic over medium. Arrange the pepper pieces in one layer and press them firmly against the pan, turning as needed.
✅ Done when: Both sides show blistered, wrinkled patches and the flesh has softened.
Watch out: Cook in batches rather than stacking the peppers.
Pour in the sauce, raise the heat, and toss for 30 seconds until the peppers are glossy, then serve.
✅ Done when: The sauce coats the peppers without a watery pool.
Watch out: Vinegar vapor is sharp; keep your face back from the pan.