Tiger Skin Peppers

Wash and thoroughly dry the Long green peppers. Prick each pepper a few times with a fork or make a small slit to prevent bursting during cooking.

Mince the Garlic and Ginger finely. Slice the Scallions thinly for garnish.

In a small bowl, combine the Light soy sauce, Chinkiang vinegar, and Sugar. Stir until the Sugar is dissolved. Set aside.