Green pepper stuffed with meat

Overview

How to cook Green pepper stuffed with meat at home

Tags

• hot dishes
• home cooking
• chicken essence
• doubanjiang
• garlic seeds
• light soy sauce
• old soy sauce
• tempeh
• thirteen fragrant powder
• green pepper
• minced garlic
• salt
• white pepper

Ingredients

Steps

1. 1 Take an appropriate amount of green pepper, remove the pepper stems and seeds, cut the green pepper with a knife, and evenly apply cornstarch inside the green pepper.

   

2. 2 Take an appropriate amount of hind leg meat, cut it in the middle, move it to the table, shave off the pig skin, cut it into dices, then chop it into minced meat, and set aside a bowl. Add an appropriate amount of salt, white pepper, thirteen-spice powder and light soy sauce to the minced meat, add an appropriate amount of minced ginger and garlic, grab it evenly with your hands, and beat it repeatedly to make the meat firmer. After it is cooked, pour the meat into the green peppers, squeeze tightly, and seal with cornstarch. Then wipe off the excess cornstarch on the outside of the green pepper with a rag and plate it for later use.

   

3. 3 Heat the pot and remove the oil. Add the green peppers and fry over low heat. Use chopsticks to flip the peppers constantly to avoid burning. Some of the green peppers have developed tiger skin patterns. You can pinch them out first. Flip the remaining green peppers and fry until all the green peppers have tiger skin patterns. Remove them and set aside.

   

4. 4 Add the crushed garlic, black bean paste and bean paste into the pot, stir-fry over low heat until fragrant. After stir-frying, add green peppers, add an appropriate amount of water and dark soy sauce, drain evenly, cover and cook over medium heat for about 2 minutes. Open the lid, flip the green peppers and turn to high heat to reduce the juice. Add an appropriate amount of chicken essence, stir the green peppers until the soup is suitable, and turn off the heat.

   

5. 5 Finished product pictures