Stuffed Meat with Tiger Skin Pepper
by Kitchen and soup and Shen Chuqi
Favorite
Difficulty
Easy
Time
30m
Serving
2
1. Wash the green peppers and remove the pepper seeds to control water. Stuffing lean meat, add minced ginger, appropriate amount of cooking wine, salt, a little egg white, and mix well. The amount of ingredients depends on the individual.
2. Use chopsticks to stuff the lean meat into the chili, not too full.
3. Stuffed all the meat
4. Heat a pan with a little oil, put the green peppers into the pot one by one, and fry on a low fire. Be careful. If the water on the peppers is not dry, the oil will easily spill out.
5. Fry the chili until the tiger-skin texture on one side, turn it with chopsticks, and fry it evenly until the tiger-skin texture appears
6. Appropriate amount of tomato sauce, appropriate amount of oyster sauce, add a little white vinegar, stir evenly soy sauce
7. Pay attention to check whether the lean meat in the chili is in a fast-cooking state. When the chili is almost fried, pour all the sauce made in the bowl into the pot and continue to cook.
8. Boil until the juice is ready, add a little salt and chicken essence, mix well, and bring out of the pot.
