Specific methods and steps of green pepper stuffed meat

Green pepper stuffed with meat is indeed a distinctive traditional Han dish, but in daily life, not everyone can and does not know how to make it. The process is relatively complicated. If you can make it yourself, you can even add some of the ingredients yourself.

1. Dishes Features

Green pepper stuffed with meat is a traditional Han Chinese dish from Sichuan Province, belonging to the Sichuan cuisine. Chop the green onion, mince the ginger and garlic, and mince the water chestnut; add eggs, water chestnuts, minced green onion, ginger and garlic, eggs, starch, cooking wine, oyster sauce, light soy sauce, and sugar to the minced pork and stir clockwise; wash and dry the green peppers, remove the tails, and dig out the pepper seeds; stuff the seasoned meat filling evenly into the green peppers, heat a proper amount of oil in a pan, add the stuffed green peppers and fry over medium heat until they turn yellow and wrinkled; mix a proper amount of light soy sauce, dark soy sauce, sugar, and a small amount of water, and pour into the pot; bring to a boil over high heat and then simmer over medium heat for 10-15 minutes until the soup is thick.

2. Methods

Green pepper, minced pork, water chestnuts, onions, ginger, garlic, eggs, starch, cooking wine, oyster sauce, light soy sauce, dark soy sauce, sugar, and balsamic vinegar.

practice

1. Chop green onion, mince ginger and garlic, and chop water chestnuts;

2. Add eggs, chopped water chestnuts, chopped green onions, ginger, garlic, eggs, starch, cooking wine, oyster sauce, soy sauce, and sugar to the minced pork and stir clockwise until firm;

3. Wash and dry the green peppers, remove the tails, and dig out the green pepper seeds;

4. Stuff the seasoned meat filling evenly into the green peppers, add a proper amount of oil to the pan and heat it up, then add the stuffed green peppers and fry over medium heat until they turn yellow and wrinkled;

5. Mix appropriate amount of light soy sauce, dark soy sauce, sugar and a small amount of water, and pour into the pot;

6 Bring to a boil over high heat, then simmer over medium heat for 10-15 minutes until the soup is thickened.

3. Nutritional value

1. Depending on personal taste, green peppers that are slightly spicier and thicker are better, and it is better to choose meat fillings that are fat and lean;

2. When frying stuffed peppers, do not use too high a fire to avoid oil explosion and injury;

3. When frying, you can first pick up the green pepper with chopsticks, fry it upright to seal it, which can prevent the meat filling from spraying out when frying;

4. Finally, add the sauce and cook it a little longer until the green peppers become soft and the soup becomes thick.