Green Pepper Stuffed Meat

Name: Green Pepper Stuffed Meat
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g Hot pepper; (3 points fat and 7 points thin) 250g pork; 1 piece Egg white; Some Dried shiitake mushrooms; 1 teaspoon Cooking Wine; 2.5 tbsp Soy sauce; 1 teaspoon Sugar; 2 cloves garlic; 1 teaspoon Vinegar; Some shallot; a little pepper; 1 teaspoon Dry starch; 1 small piece ginger; Some salt; a little Chicken Essence; 50ml water

by I love kitchen

4.8 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

Highly recommend this green pepper stuffed meat, it is very delicious.

The green peppers stir-fried into tiger skin are wrapped in meat, but they don’t feel greasy at all when eating meat.

I am used to eating fried pork with green peppers, but occasionally change the way to try this stuffed pork with green peppers!

Ingredients: 300 grams of green chili, 250 grams of three-part fat and seven-part lean pork, appropriate amount of dried shiitake mushrooms;
Seasoning 1: 0.5 teaspoon sugar, 1 egg white, 1 tablespoon light soy sauce, 1 teaspoon cooking wine, a little pepper, and salt;
Seasoning 2: 1 teaspoon of vinegar, 1.5 tablespoons of light soy sauce, 0.5 teaspoons of dark soy sauce, 0.5 teaspoons of sugar, a little chicken essence, 1 teaspoon starch, a little salt, and about 50 ml water;
Seasoning 3: 2 cloves of garlic, 1 small piece of ginger, appropriate amount of green onion, appropriate amount of dry starch;

Green Pepper Stuffed Meat

1. Prepare the ingredients, soak the dried shiitake mushrooms with water in advance;

2. Peel the pork, chop it into minced meat, add seasoning 1, use chopsticks to stir in one direction;

3. Chop dried shiitake mushrooms into minced pieces, put them in the minced meat, continue to stir in one direction, set aside;

4. Chop garlic and ginger into fine pieces; cut off the bottom of the green pepper, then cut a slit longitudinally from one side, and dig out the seeds;

5. Stuff the minced meat into the green pepper;

6. Dip dry starch where the minced meat is exposed;

7. Put the oil in the hot pan, add the green pepper, and the side with the meat filling is facing down first;

8. Turn it over, stir the green pepper into a tiger skin shape, then scoop it out and set aside;

9. Add the remaining oil in the pot, add minced ginger and garlic, and stir fry until fragrant;

10. Stirred green peppers before loading;

11. Put seasoning 2 into a small bowl, mix it into a sauce, and pour it into the pot;

12. Simmer over medium-to-low heat for about 3 minutes, then turn to high heat to dry the soup, and sprinkle with chopped green onion at the end.

Tips:
1. After stuffing the meat, it is sealed with a proper amount of dry starch, which can prevent the meat from falling off after being cooked;
2. Pay attention to the amount of salt in seasoning 2 as long as a small amount is enough, because the soy sauce contains salt, and the meat filling has also been seasoned, so as not to be too salty.