Pepper
By VicentaLakin
My mother always cooks this dish, and every time she does it, she sends it to us. The paprika is perfectly integrated into the fragrance of the paprika and into the tenderness of the pail, and there is a feeling that after it has been eaten there will be no end in sight. Because of the lack of love for the food, she had learned to do so and could have been satisfied when she wanted to eat. It's actually simple. If you can't eat too hot, you can clean up the tubers in the peppers, so the spicy will be much less。
Recipe Recommendations
- pork stuffing 320g
- green pepper of 11
- corn starch 3 tsp
- green onion appropriate amount
- ginger appropriate amount
- oil appropriate amount
- salt appropriate amount
- June fresh soy sauce appropriate amount
- soy sauce a little
- white pepper appropriate amount
- sugar a little
- chicken essence a little
- slightly spicy
- burn
- three-quarters of an hour
- ordinary
Steps for Pepper
1
When pepper washes the seeds, drys the surface water with dry cloth
2
Prepare the meat
3
Onion
4
肉馅里放入Onion、盐、六月鲜酱油、白胡椒粉、糖、淀粉、鸡精，顺一个方向搅拌
5
Add a proper amount of clean water
6
Put the mixed meat in the pepper
7
Seal with starch
8
It's made of green pepper
9
A little more oil in the pot
10
Put it on the pepper cover when it's hot
11
It's like a tiger's skin
12
When you're done with it, you'll be back in the pot
13
余下的油里放入Onion炒香
14
In June fresh, old and a little sugar
15
Put in a proper amount of clean water
16
When the water's open, it's boiled in a paprika cap for about five minutes
17
Put some pepper paste before the pot
18
Just load itPepper Make Tips
It is best to buy small green peppers with thick skins, as thin skins break easily. Be sure to wipe the surface of the peppers dry, otherwise the oil will splatter everywhere when frying.