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.
Finely chop green onion, ginger, and garlic
5.
Pork belly chopped into minced meat
6.
Beat egg, spring onion, ginger, minced garlic, appropriate amount of light soy sauce, sesame oil, cornstarch, and salt into the minced meat and mix well
7.
Dry the water on the surface of the pepper, and pour the minced meat into the pepper
8.
Divide the cherry radish into four knives and cut into eight pieces, then use the tip of a knife to unfold each piece and cut into petals. Place a celery leaf underneath and place it on 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 sharp pepper with salt in advance will reduce the spicy taste of the sharp pepper;
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.
