Tiger skin and green pepper stuffed with meat

Overview

In Crayon Shin-chan, Shin-chan doesn't like green peppers, but Miya tries her best to get him to eat green peppers. As soon as I cook this dish, I will think of their two mothers and sons, a funny mother who often makes green peppers to change her son's eating habits, and a bratty kid who avoids green peppers like snakes and scorpions...

Tags

• hot dishes
• home cooking
• cooking wine
• dry starch
• egg white
• light soy sauce
• oil
• pork stuffing
• white sugar
• green pepper
• salt
• sesame oil

Ingredients

Steps

1. 1 Stir the meat filling with cooking wine, light soy sauce, salt, sesame oil, egg white, dry starch, and sugar; soak the green peppers in salt water, wash them, cut them in half, remove the seeds, and drain the water and set aside.

   

2. 2 Stuff the meat filling into the green peppers. It is best to choose thin-skinned green peppers with a straighter shape.

3. 3 Heat the oil pan, when the oil temperature is 5. Put the green pepper into the pot and fry over medium-low heat until cooked. Fry the meaty side first, don't rush to flip it when you put it down. When one side is browned, fry the other side.