Peerless Shuangjiao (pepper)

Name: Peerless Shuangjiao (pepper)
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 pcs green pepper; 1 piece Red chili; Some Taro Chips; Some Steamed meat powder; 4 cloves garlic; a little Chives; a little lard; 1 teaspoon salt; 1/2 tablespoon Oyster sauce; 1/2 tablespoon Soy sauce

by Poetic heart

5.0 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

Peerless Shuangjiao-cooked by frying first and then steaming, with strong taro balls as auxiliary materials, topped with oyster sauce and garlic sauce. Because taro balls have the texture and taste of meat, they are especially suitable for steaming with chili. This dish is beautiful in color and delicious.

Looking at the crystal clear, tender and refreshing taro balls, does it look like a piece of meat~~! "

Peerless Shuangjiao (pepper)

1. Ingredients: green and red peppers.

2. Ingredients: taro balls, garlic cloves, chives.

3. Wash the peppers, remove the seeds, and then smash them with a kitchen knife on the knife board. (Battered but basically connected)

4. Add a little oil to the pot. When the oil is 70% hot, add the crushed chilies.

5. Fry the peppers over medium heat until they are soft and fragrant, and the color of tiger skin on both sides. Sprinkle 1/2 teaspoon of salt on both sides halfway.

6. Spread the taro balls in clean water, remove them, and spread them on the bottom of the plate.

7. Pour the steamed meat powder into the plate, put the fried chili in it, and coat it with a layer of powder evenly.

8. Wrap them one by one and spread them on the taro ball slices.

9. Put it in a pot of boiling water and steam for 5 minutes.

10. After smashing the garlic cloves, chop them into minced garlic and chop the green onions into minced pieces.

11. Add a little lard to the pot, add minced garlic, fry slowly over low heat, add 1/2 tablespoon of oyster sauce and 1/2 tablespoon of soy sauce, mix well and turn off the heat.

12. Pour the steamed chili with garlic juice and sprinkle with chopped green onion.

Tips:
Poetry heart phrase:

1: The chili must be fried to the color of tiger skin first, this kind of chili is particularly fragrant.

2: The taro balls are put under clear water first, and then spread on the bottom of the pan. They are especially tender and firm.