Stuffed Green Peppers is indeed a distinctive traditional Han Chinese dish, but in daily life, not everyone is able or willing to make it, as the process is relatively more complex. However, if you make it yourself, you can also add some of your own ingredients.
Stuffed Green Peppers
1. Dish Characteristics
Stuffed Green Peppers is a traditional Han Chinese dish from Sichuan province, belonging to the Sichuan cuisine. Chop the scallions into small pieces, mince the ginger and garlic, and chop the water chestnuts. Add to the ground pork: egg, chopped water chestnuts, minced ginger and garlic, egg, starch, cooking wine, oyster sauce, light soy sauce, and sugar. Stir clockwise until the mixture becomes firm and sticky. Wash and dry the green peppers, remove the stems, and scoop out the seeds. Evenly stuff the seasoned meat filling into the green peppers. Heat a suitable amount of oil in a pan over medium heat, add the stuffed green peppers, and pan-fry until they turn golden brown and start to wrinkle. Mix appropriate amounts of light soy sauce, dark soy sauce, sugar, and a small amount of water, then pour into the pan. Bring to a boil over high heat, then reduce to medium heat and simmer for 10-15 minutes until the sauce thickens.
2. Method
Green peppers, ground pork, water chestnuts, scallions, ginger, garlic, egg, starch, cooking wine, oyster sauce, light soy sauce, dark soy sauce, sugar, and vinegar.
Method
1. Chop the scallions into small pieces, mince the ginger and garlic, and chop the water chestnuts.
2. Add to the ground pork: egg, chopped water chestnuts, minced ginger and garlic, egg, starch, cooking wine, oyster sauce, light soy sauce, and sugar. Stir clockwise until the mixture becomes firm and sticky.
3. Wash and dry the green peppers, remove the stems, and scoop out the seeds.
4. Evenly stuff the seasoned meat filling into the green peppers. Heat a suitable amount of oil in a pan over medium heat, add the stuffed green peppers, and pan-fry until they turn golden brown and start to wrinkle.
5. Mix appropriate amounts of light soy sauce, dark soy sauce, sugar, and a small amount of water, then pour into the pan.
6. Bring to a boil over high heat, then reduce to medium heat and simmer for 10-15 minutes until the sauce thickens.
3. Nutritional Value
1. For better taste, choose slightly spicier and thicker-fleshed green peppers according to personal preference. It's best to use ground pork with a mix of fat and lean meat.
2. When pan-frying the stuffed peppers, don't use too high a heat to avoid oil splattering and causing burns.
3. While frying, you can first use chopsticks to lift the peppers and fry them upright to seal the opening, which can prevent the meat filling from spitting out due to heat.
4. The final simmering time with the sauce can be a bit longer; it's best to simmer until the peppers become soft and then thicken the sauce.
Pepper