Tiger-Skin Pepper Stuffed with Pork (虎皮青椒酿肉)

Instructions

1. 1Cut off the top of each pepper and remove seeds and membrane. Set aside.

   🔍 Look for

   Visual: 青椒壳成空心杯状，底部完整pepper shells are hollow cups with intact bottoms

   You know it's right when: 底部破了就重来——需要能装的容器if the bottom punctures, start over — you need a container

2. 2Mix pork with half the garlic, soy sauce, sesame oil, and sugar. Stir until sticky.

3. 3Stuff each pepper generously with the pork mixture, packing it in tightly. Shake off excess.

4. 4Heat oil in a non-stick skillet over medium-high. Place peppers stuffed-side down. Fry undisturbed 3 min until the skin blisters and chars in spots — this is the 'tiger skin'.

   🔍 Look for

   Visual: 青椒皮出现深色气泡和焦斑green skin develops dark blisters and char marks

   You know it's right when: 虎皮形成需要表皮脱水起泡——别急着翻tiger skin forms when the skin dehydrates and blisters — don't flip too early

5. 5Flip peppers. Add remaining garlic and doubanjiang. Pour in ¼ cup water. Cover and cook 6 min, flipping once halfway.

   🔍 Look for

   Visual: 酱汁变深，肉熟透，青椒变软sauce darkens, pork is cooked through, peppers are tender

   You know it's right when: 猪肉内部达71°C——切开无粉红internal temperature of pork reaches 71°C / 160°F — no pink when cut

6. 6Uncover, increase heat, and reduce sauce to coat the peppers. Serve immediately.