Juai Shuangjiao-It is cooked by frying and then steaming. It is served with strong taro balls as an accessory and topped with fragrant oyster sauce and garlic sauce. Because the taro balls have the taste and taste of meat, they are particularly suitable for steaming them with peppers. This dish is beautiful in color and delicious in taste.
Looking at the crystal clear, tender and refreshing taro balls, is it very similar to a piece of meat ~~!
Double Pepper
By SidneyPurdy
Recipe Recommendations
- green pepper of 2
- red pepper one
- Steamed pork powder appropriate amount
- garlic 4-merous
- chives a little
- lard a little
- salt 1 teaspoon
- oyster sauce 1/2 spoon
- soy sauce 1/2 spoon
Steps for Double Pepper
1
Ingredients: Green and red pepper.
2
Ingredients: taro balls, garlic cloves, chives.
3
Wash the peppers, remove the seeds, and then smash them with a kitchen knife on a knife board. (Broken but basically connected)
4
Add a little oil to the pan. When the oil is 70% hot, add the chopped peppers.
5
Fry the peppers over medium heat until soft and fragrant, and both sides turn tiger skin color. Sprinkle 1/2 teaspoon of salt on both sides halfway.
6
Pour the taro balls through clear water, remove them, and spread them on the bottom of the plate.
7
Pour the steamed pork powder into the plate, add the fried peppers in, and evenly coat them with a layer of powder.
8
Wrap them in turn and spread them on the taro balls.
9
Pour into a boiling water pot and steam over high heat for 5 minutes.
10
Crap the garlic cloves, chop them into minced garlic, and cut the green onions into powder.
11
Add a little lard to the pan, add minced garlic, slowly fry until fragrant, add 1/2 tablespoon of oyster sauce and 1/2 tablespoon of soy sauce, mix well and turn off the heat.
12
Drizzle the steamed peppers with garlic juice, sprinkle with chopped green onion.Double Pepper Make Tips
Poetic heart phrase: 1: The peppers must be fried to tiger skin color first. Such peppers are particularly fragrant. 2: The taro balls are first dipped in clear water and then spread on the bottom of the hope. They are especially tender, smooth and strong.