Hot Pepper Stuffed Meat

Name: Hot Pepper Stuffed Meat
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 6 Hot pepper; 200g Pork belly; 1 egg; 1 Cherry radish; a small piece ginger; A short paragraph Green onions; 3 petals Garlic cloves; Some Soy sauce; Some Corn flour; Some sesame oil; Some salt; Some Peanut oil

by Leaf's Little Chef

4.8 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

This spicy pepper stuffed meat is my favorite dish, but considering that the baby doesn’t eat spicy food, I rarely make it. Today, after making this pepper stuffed meat, after the following cooking process, it’s not spicy at all. The baby likes it very much. , Gave a big compliment.
Friends who like more spicy suggest to use string pepper, the thin and long, the meat inside is easy to cook, and the spicy taste will make friends who don’t like spicy food super enjoyable..."

Hot Pepper Stuffed Meat

1. Prepare the raw materials

2. Cut a piece of the chili pepper to remove the chili seeds inside

3. Sprinkle an appropriate amount of salt on the hot peppers, wear disposable gloves on your hands, and grasp them evenly

4. Scallion, ginger and garlic mince

5. Pork belly chopped into minced meat

6. Beat the eggs in the minced meat, add green onion, ginger, garlic, appropriate amount of light soy sauce, sesame oil, cornstarch, and salt, and mix well

7. Dry the water on the surface of the pepper, and pour the minced meat into the pepper

8. Cut the cherry radish into petals, put a celery leaf underneath, and place it in a corner of the plate

9. Put an appropriate amount of peanut oil in the pot, add the meat-filled peppers, fry on both sides, when the peppers are wrinkled around, pick out and set aside

10. Pour a part of the oil in the pot, save the bottom oil, add a little bean paste, light soy sauce, then add the fried chili, cover the pot, simmer for a while on medium heat until the water in the pot is almost dry, turn off the heat

11. Very delicious hot pepper stuffed meat is out of the pot

Tips:
1. Pickling the peppers with salt in advance will reduce the spicy taste of the peppers;

2. Dry the water before pouring the hot pepper into the minced meat, otherwise the oil will splash when frying;

3. Since the hot pepper is bigger and there is more meat inside, it is necessary to simmer for a while to ensure that the meat inside is fully cooked.