Steamed chili bun
By MoseFisher
When peppers mature in autumn, choose red peppers with thick skins, short skins, and round waist similar to bell peppers, but not bell peppers. Remove the pepper stalks, remove the pepper seeds and pepper tendons in the middle, stuff the stuffing into them, and then place them one by one in a hot water pot and steam them.
Recipe Recommendations
- rice noodle 20g
- Jiang 2 tablets
- cornflour 5g
- oyster sauce appropriate amount
- pepper appropriate amount
- soy sauce appropriate amount
- salt appropriate amount
Steps for Steamed chili bun
1
Chop the meat into a meat paste, cut the horse lotus, mushrooms, and ginger into small dices and mix together, add all the ingredients and mix well (stir the patty in one direction).
2
Add the meatballs into the pepper rings with a spoon, and finally press them tightly with the back of the spoon. Put in a steamer and steam hard for 8- 10 minutes.
3
After serving, drizzle with a layer of wet starch and serve.