Clean and chop off the stems of the green peppers. If the peppers are very long, cut them into 2-3 sections before smashing them. Smash them with a meat cleaver to open them up. You can remove the seeds and core if you want to tone down the spiciness. If you find smashing difficult, simply slice the peppers in half.Smash peppers with a meat cleaver

Then, heat up a dry wok until hot but not smoking. Reduce to medium-low heat, toss in the peppers, and add a pinch of salt. Stir and press down the peppers with a spatula to let them sizzle on one side and get that nice blistered tiger-like look. When one side is covered in blisters, turn it over to let the other side sear. Repeat these steps until the green peppers are covered in brown blisters. If the wok produces a lot of smoke, to prevent your neighbors from calling 911, I recommend adding about one teaspoon of cooking oil and continuing stir-frying until the green pepper skins achieve the desired tiger-skin look. Once the green peppers are evenly covered with charred spots, transfer to a plate and set aside. The charing should only be spots, and not completely burned.toss in the peppers, and add a pinch of saltlet them sizzle on one side and get that nice blistered tiger like look

Next, add a dollop of lard to the cleaned wok and let it melt. When the lard is fully melted and distributed in the wok, toss in some peeled and crushed garlic cloves and fermented black beans. Lightly cook them and let them infuse the oil with its fragrance. You do not need to fully cook the garlic or make them crispy brown.

Afterward, combine the charred green peppers and season with oyster sauce, light soy sauce, and chicken bouillon powder. Adjust to taste.combine the charred green peppers and seasonings

Stir-fry continuously until the flavors meld and it is ready to serve! Pair it with steamed white rice.