Pepper
By VicentaLakin
A lot of people eat peppers, but they don't know what to do. If I meet you, I'll stop worrying about eating, and I'll teach you how to cook pepper for 10 days, so that you can cook it at home。
Recipe Recommendations
- green pepper several
- pork 500G
- shallots 4 pieces
- Jiang a little
- garlic a little
- soy sauce a spoonful
- cooking wine a spoonful
- oyster sauce a spoonful
- salt a spoonful
- eggs one
- corn starch a little
Steps for Pepper
1
Pick out the pig's front-sniffed meat at 3:7 and remove the pig's skin and cut it into large pieces。
2
Put it in a meat grinder, or ask the butcher to hang it for you, so that you do not buy it directly, or buy it for yourself。
3
Put all the husks in the bowl。
4
Start flavouring, with a spoonful of onions, a spoon of ginger。
5
A sip。
6
A spoon of wine。
7
A spoonful of oil。
8
A spoon of salt. It's determined according to your size。
9
A mother egg。
10
Full force with your hands, and when you mix the meat, you have to be in one direction, or the meat is easily scattered。
11
Then two spoons of starch。
12
Again, evenly, like this。
13
Cream peppers go to the seed and wash them, and cut them in half。
14
Put it in a platter of meat, and stick it tight。
15
When it's all done, stick it to the starch。
16
Put less oil in the boiler, it'll be covered in the bottom of the pot, and 50% of the temperature will be put into the pepper, first the meat paste will be cooked。
17
Then he put down the peppers, and the small fire slowly boiled, and turned them constantly, and made the peppers sting。
18
Put the extra oil out and add garlic。
19
A sip。
20
A small bowl of water。
21
Cover the pan, boil the water for three minutes, open the pot, turn the pepper over, and cook for three minutes
22
Then the fire gathers strong soup, and with onion flowers you can come out of the pan。
23
I'll finish making the pretzels, if you likePepper Make Tips
When we choose meat, it's best to choose the pre-pigs of the thin, not too thin and not too fat. 2. When selecting the pepper, choose as much as possible to be thick, straight and consistent. 3. When it is made, the meat paste is made of a styling, then to the skin of a tiger, and it must be slow and medium. 4. Because of the dry starch on the paprika platinum face, there was no need for a pickle, and in the end, there was only a fire to collect soup and pour it on the pepper。