Fried Stuffed Peppers

Name: Fried Stuffed Peppers
Total time: 15 min
Yield: 5
Cuisine: Chinese
Ingredients: 4 chili; 300g pork; 3ml oil; 3ml salt; 30g Chives; 5g Corn flour; 3g ginger; 1ml Soy sauce; 1g Chicken noodles; 1ml Fish sauce; 1ml Cooking Wine

by sourcehe

4.8 (1)

Favorite

Difficulty

Hard

Time

15m

Serving

5

Pan-stuffed pepper is a famous Hakka dish in Cantonese cuisine, and it occupies an important position in Hakka food culture. In Guangdong, Hong Kong and Macau, it is famous as the "Three Treasures of Pan-stuffed". From ordinary families, to food stalls, or five-star hotels, as well as stars and superstars from Hong Kong and Macau, they all praise Hakka's fried and stuffed dishes.

Fried Stuffed Peppers

1. Prepare ingredients, chili, pork, chives, ginger, etc.

2. Wash the peppers, remove the stems and seeds, and pickle them with salt

3. Peel the pork, wash it, put it in a meat grinder, add oil, salt, chives, cornstarch, ginger, light soy sauce, chicken noodles, fish sauce, cooking wine and mix clockwise together, and the filling is ready.

4. Marinate the processed peppers, put the meat filling in the peppers, do not be too full, because the fried peppers will shrink, and the fillings will be exposed if they are too full

5. This is a stuffed pepper. Is it beautiful? It’s starting to drool. Don’t fill it up

6. Heat the pan, pour the oil, and evenly put the stuffed peppers on the pan and fry until the skin of the peppers is wrinkled, forming tiger skin.

Tips:
1. Choose hot peppers that are big and thick, which not only taste good, but are easy to fry. 2. The filling should be fat and thin, so that the soup is plentiful and delicious