Tiger skin pepper is a famous dish of Han nationality and belongs to Sichuan cuisine. This dish is spicy and sweet, crisp and refreshing. The main ingredient is green pepper. Clean Zanthoxylum bungeanum, remove pedicels and seeds, cut it in half with a knife, put vinegar, sugar, soy sauce and cooking wine into a bowl, adjust it into sweet and sour juice, heat oil in the pot, add Zanthoxylum bungeanum, fry on low fire until spots appear on the epidermis, cook the sweet and sour juice and stir evenly.

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