Sichuan Tiger-Skin Peppers

‘Tiger-skin’ (虎皮尖椒) refers to the scorched stripe marks on the skin of the peppers from ‘dry’ frying them. The blistering turns the peppers soft and sweet, which is delicious in a garlicky sweet and sour sauce. The sauce is also perfect for balancing any residual spiciness from the peppers.

You’ll want to source ‘eating peppers’ with a mild to medium heat, such as Italian frying peppers, padrón or shishito peppers. It is unwise to try and cook this dish with jalapeños or any other c