Steamed green pepper with black bean sauce
Chili peppers are spicy and hot in nature, and enter the heart and spleen meridians. They have the effect of warming the middle and dispelling cold, appetizing and promoting digestion. They are mainly used for cold stagnation, abdominal pain, vomiting, diarrhea, frostbite, cold in the spleen and stomach, colds and other diseases. Chili root: Promote blood circulation and reduce swelling. External use for treating frostbite.
Recipe Recommendations
- douchi appropriate amount
- slightly spicy
- steamed
- ten minutes
- simple
Steps for Steamed green pepper with black bean sauce
1
Choose about 5 big green peppers, wash them, cut them into small pieces, then beat them (to add flavor when steaming), add more than a dozen fermented beans (fermented beans can be added according to personal preference), and appropriate amount of salt and oil.
2
This dish is super simple. After it is cooked, you can put it in a steamer and steam it for about ten minutes. For convenience, when cooking the rice, I directly steam it with the rice cooker. When the rice is cooked, the dishes are also cooked. Just add some chicken essence when taking out the pan!