Braised green pepper in oil
Overview
There are two ways to braise large green peppers in oil, one is with meat and the other is with bare peppers! For meat stuffing, you need to stuff the meat into the peppers. It's a bit complicated and I haven't learned it yet. Usually the peppers filled with meat need to be fried for a long time, and the meat inside is not cooked until they are fried to pieces, and the result is not photogenic. Today we are going to make it without meat. It can be cooked after simmering it in the pot for a while, and the color will remain good. I'll show you later when I learn that, haha. . .
Tags
Ingredients
Steps
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Clean the peppers and wash the roots
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Washing with a sponge brush can save some effort, wash quickly, and can also wash into the gaps, so it is cleaner than wiping by hand!
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Take it out and drain!
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Dig out the chili seeds!
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It looks like this! Hollow!
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Use a knife to flatten them one by one!
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Slap them one by one!
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Slap them one by one!
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Prepare onions and ginger! Chop it up!
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Chop green onions and ginger!
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Hot pot bottom
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Add salt, MSG and ginger to the pot and stir-fry!
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Add the green onions and continue stir-frying! Smell a little fragrance!
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Add the peppers. If you don’t want the color to fade and want to look more attractive, don’t cover the pot. If you want more flavor, cover the pot and simmer for a while.
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Add vinegar and continue simmering!
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After taking it out of the pot, the simmering time is a bit short for the sake of being photogenic, but it still looks bright and tastes good. It will taste even better after simmering for a while! The kitchen is filled with the scent of chili peppers. . .
