Stuffed Meat with Tiger Skin and Green Peppers
by Tail's Kitchen
Favorite
Difficulty
Easy
Time
30m
Serving
3
I used to travel a lot and have been to many places. I have to taste the local delicacies wherever I go. There are two places where the dishes are particularly interesting, one is Hubei's "Mianyang Sanjiang", and the other is Guangxi's "Eighteen Brews". "Three steamed" refers to steamed meat, steamed fish, and steamed vegetables, which actually means steaming everything. "Eighteen Brews" is really 18 dishes, but the dishes are different from place to place, coupled with the current innovation and development, in fact, like "Mianyang Three Steamed", it is also omnipotent.
Stuffed vegetables are sandwiched, stuffed, coated, or wrapped with another or several other ingredients in one kind of raw material, and then cooked into a dish. The method has existed since ancient times. The "Hu Pao Meat Method" in "Qi Min Yao Shu" is the method used to make vegetables: "Wash the lamb belly, turn it over, cut the fat in the belly, and fill it with Limiting, stitching, making a pit in the wave,...the pit is covered with ash and fire inside the belly, and the fire is burned on top of it, and it will be cooked with just one stone, and it will be delicious."
Stuffed dishes are now more common, and the dishes are more abundant. In addition to Hunan and Guangxi, stuffed dishes in Hakka cuisine are also very common, and other cuisines such as Su, Hunan, Cantonese, Sichuan and other cuisines also have stuffed dishes. The flavors of stuffed dishes in various places have their own characteristics. To the point where no vegetables can not be stuffed.
This spicy pepper stuffed with meat is matched with meat and vegetables. The fragrance of vegetables meets the meaty and oily aroma of meat filling. The taste is richer, while the slightly spicy fragrance of the pepper removes the greasy meat of the meat, making it more healthy and delicious.
Stuffed vegetables are sandwiched, stuffed, coated, or wrapped with another or several other ingredients in one kind of raw material, and then cooked into a dish. The method has existed since ancient times. The "Hu Pao Meat Method" in "Qi Min Yao Shu" is the method used to make vegetables: "Wash the lamb belly, turn it over, cut the fat in the belly, and fill it with Limiting, stitching, making a pit in the wave,...the pit is covered with ash and fire inside the belly, and the fire is burned on top of it, and it will be cooked with just one stone, and it will be delicious."
Stuffed dishes are now more common, and the dishes are more abundant. In addition to Hunan and Guangxi, stuffed dishes in Hakka cuisine are also very common, and other cuisines such as Su, Hunan, Cantonese, Sichuan and other cuisines also have stuffed dishes. The flavors of stuffed dishes in various places have their own characteristics. To the point where no vegetables can not be stuffed.
This spicy pepper stuffed with meat is matched with meat and vegetables. The fragrance of vegetables meets the meaty and oily aroma of meat filling. The taste is richer, while the slightly spicy fragrance of the pepper removes the greasy meat of the meat, making it more healthy and delicious.
