Green Pepper Stuffed Meat
1.
Chop the ginger, garlic, chives, and mince, add a spoonful of gorgon powder, an egg, an appropriate amount of salt, chicken essence, and a little light soy sauce to make the meat filling evenly.
2.
When buying peppers, buy peppers with a thick skin and a round body, and then cut them into three pieces and put them away.
3.
Put some glutinous rice flour and an egg, then add water and stir evenly.
4.
Use a chopstick to stuff the minced meat into the chili, and work slowly and carefully so that you don't puncture the chili.
5.
Wrap both ends of the filled chili filling in the hook, so that the filling will not fall out when it is fried for a while.
6.
The packed green pepper meat is placed on a plate.
7.
Bring the clear oil to a boil and add the green peppers. At this time, the fire should be turned down, not too big, too, it will be easy to mash. Fry it until the green peppers turn golden brown and the meat is also discolored, then put them on the plate and arrange each one.
8.
Cut the unused chives and put them on top, thicken them, and boil them in the pot. Add salt, chicken essence, a little light soy sauce, a little rice vinegar, stir in the pot until thick and pour it on the green peppers. If you don’t get tired of it, this kind of green pepper stuffed meat is ready. It’s actually very simple. As long as you dare to try it yourself, you will do it too. This is the first time I have done it, so I believe you can too!
Tips:
Be sure to thicken it, wrap the pre-packed green peppers in it so that it won’t fall off easily.
The green pepper must be a bit thick and thick.
It’s a bit tired when filling stuffing, but it must be worth it when you see a slow plate of green pepper stuffed meat in front of you.
