Pork stuffed with chili pepper
By VicentaLakin
Recipe Recommendations
- slightly spicy
- burn
- ten minutes
- simple
Steps for Pork stuffed with chili pepper
1
Prepare the materials first. Remove the green pepper and wash it. I usually choose the thin-skinned green pepper, this pepper will have a little spicy, a little spicy can make this dish appetizing a lot. You can't eat spicy peppers, but you can also choose thick bell peppers. Add salt to the meat paste, a little oil, cooking wine, and a little sugar and mix well. I usually don't add chicken essence to meat dishes. I can add a small amount of sugar to enhance the flavor.
2
Green peppers should be handled as cleanly as possible.
3
Stuff the meat into it, and be careful not to stuff it too tightly. The meat is stuffed too tightly to cook easily.
4
Add a little oil to the oil pan, heat the oil pan until it is 50% hot, and turn on low heat. Put the fleshy side of the pepper into the oil pan face down and fry it. This is because peppers are easier to cook. If they are fried together, it will easily be cooked until the peppers are wrinkled, and the meat inside is not yet cooked. So be sure to fry the side with the meat over low heat for a while first, so that the meat inside and the pepper skin outside can be cooked simultaneously.
5
Wait until the surface of the meat has a light golden yellow color and place the peppers flat to season.
6
Turn on high heat, add light soy sauce first, add appropriate amount of water and cook for a while. Add three teaspoons of sugar. Use chopsticks to turn the peppers over frequently, and don't let them cook on one side for too long. To prevent the peppers from being burnt and wrinkled.
7
You can turn off the heat when the soup is barely dry. Use chopsticks to pick up the peppers and set them on a plate, and then pour on the soup.
8
Finished product picture!Pork stuffed with chili pepper Make Tips
1. Be sure to fry the meat side over low heat first.
2. Light soy sauce is used in this dish, so there is no need to add additional salt. If you don't think the color is enough, you can add some soy sauce.
3. The peppers must be turned over more often when burning. After burning for a long time, the surface of the peppers will wrinkle, which will not only be unsightly but also affect the taste.
2. Light soy sauce is used in this dish, so there is no need to add additional salt. If you don't think the color is enough, you can add some soy sauce.
3. The peppers must be turned over more often when burning. After burning for a long time, the surface of the peppers will wrinkle, which will not only be unsightly but also affect the taste.