How to make green pepper stuffed meat, green pepper stuffed meat

Preface. Green pepper stuffed meat, this is a home-cooked dish of Jiangnan people. When we were young, this dish was quite extravagant.

On the one hand, this green pepper is not often available, and on the other hand, this pork is to be based on the ticket**, which is a hot goods! Ingredients are hard to come by. Therefore, this dish is a rare delicacy in my childhood memory!

Now the supplies are abundant, but new troubles have come. Does this green pepper have pesticide residues? Does this pork have antibiotic residues? Is Clenbuterol used? Wait a minute. Don't mention it!

As soon as I talked about it, my family liked it too. Thinking about this delicious dish in my memory, just buy all the ingredients and make it!

I like to use small peppers for this green pepper. Pork is processed into minced meat with hind leg meat.

Cuisine: Home-cooked private cuisine.

Taste: Fresh and salty and slightly sweet.

Process: Braised

Material. Ingredients: 500g green pepper, 500g minced pork;

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of cooking wine, appropriate amount of white sugar, appropriate amount of chicken essence, appropriate amount of minced ginger, appropriate amount of fresh braised soy sauce in June. Stuffed meat with green peppers.

Green pepper. Meat.

Add salt, cooking wine, chicken essence and minced ginger to the minced meat.

Stir into the filling and set aside.

Soak the green peppers repeatedly and rinse, carefully remove the stems and seeds, and set aside in a cloth bag.

Stuff the minced meat filling into the green peppers.

Add the stuffed green peppers to the pan.

Pour in water, June fresh braised soy sauce, bring to a boil, add sugar, cover and simmer.

After 5 or 6 minutes, open the lid and reduce the juice.

It's ready to be put out of the pot and served.

Tips: Thick red sauce, full of the characteristics of this cuisine, the taste is peculiar, delicious and delicious.

The raw materials are repeatedly soaked and rinsed to remove harmful residues as much as possible.

Be careful not to break the green pepper when removing the stems and seeds, so as not to spoil the shape.

Teach you how to stuff meat with green peppers in a simple and appetizing way.

The method of stuffing meat with green peppers is as follows:Ingredients: 3 green peppers, an appropriate amount of meat puree, a small amount of five-spice powder, a small amount of cooking wine, an appropriate amount of starch, an appropriate amount of light soy sauce, an appropriate amount of salt, and a little sugar.

Steps: 1. Remove the seeds of the green pepper and hollow it out.

2. Chop the rock bucket pork stuffing, add a little light soy sauce, salt and five-spice powder.

3. Stuff the meat into the green pepper with a piping bag, the meat should be a little more, the stuff is tighter, and the two ends are stained with starch.

4. Heat the oil, fry it roughly, and fry it, you can fry the skin into a tiger skin.

5. Add water, light soy sauce, cooking wine, salt and sugar to taste.

The method of stuffing meat with green peppers is as follows:Ingredients Tools: 6 thin-skinned pickled peppers, 200g of meat foam, 1 egg, ginger three-finger slices, 3 tablespoons of cooking wine, 2 tablespoons of light soy sauce, 1 tablespoon of five-spice powder, appropriate amount of rapeseed oil, corn starch, oil-absorbing paper, knife, chopsticks, pot only.

1. Wash the green pepper and cut it into two sections to make it easy to stuff the meat.

2. Ground meat, add light soy sauce, cooking wine, minced ginger, five-spice powder, eggs, and mix well.

3. Stuff the meat foam into the green peppers.

4. Seal with cornstarch.

5. Boil the oil until it is seven minutes hot, turn on low heat, add green peppers, fry until tiger skin is like, and remove it. If you don't want to be too greasy, you can use oil-absorbing paper to pad the filter paper at the bottom of the plate.

<>7. Remove from the pot and serve.

The stuffed meat with green peppers is full of a slight green pepper flavor, and the crispy green peppers are permeated with a thick flavor of meat. When you bite into it, you will not only have the fresh aroma of green peppers, the sweetness of the meat, but also the thick soup. The following is the method and steps of green pepper stuffing meat that I brought to you, welcome to read.

Difficulty:

Cutting piers (primary).

10-30 minutes.

Ingredients:

6 green peppers.

3 taels of minced meat.

Excipients:

1 tablespoon cooking wine.

1 scoop light soy sauce.

1 scoop dark soy sauce.

1 teaspoon ground pepper.

1 teaspoon salt.

1/2 teaspoon of sesame oil. 1 teaspoon sugar.

1 egg.

5 green onions. Green pepper stuffed meat - rosemary practice steps:1.Green pepper, minced meat, green onion, egg, light soy sauce, dark soy sauce, cooking wine and other ingredients 2

Stuff the green pepper stalk into the stem and remove the stem, remove the seeds of the green pepper and wash it 3Add cooking wine, light soy sauce, egg white, salt, sesame oil, pepper and chopped green onion to the minced meat and stir wellFill the meat filling with green peppers.

5.Fry the green peppers over low heat until bubbly.

6.Add dark soy sauce, sugar and water to a boil.

7.Then simmer on low heat for 15 minutes.

8.Collect the juice over high heat.

9.The fragrant green pepper stuffed meat.

Tips:

1.Green peppers contain more water, and frying green peppers over low heat is not easy to splash oil.

1. Ingredients: 10 green peppers, 3 taels of minced meat, 1 spoonful of cooking wine, 1 spoonful of light soy sauce, 1 spoonful of dark soy sauce, 1 teaspoon of pepper, 1 teaspoon of salt, half a spoon of sesame oil, 1 egg, 5 green onions, 50 grams of plum meat.

2. Chop the meat into minced meat with a knife in advance, and mix the eggs, cooking wine, salt, light soy sauce, dark soy sauce, pepper, sesame oil and chives clockwise.

3. Wash the green peppers with water and remove the core.

4. Stuff minced meat into the green peppers.

5. Pour a little oil into a frying pan, then put the chili pepper in, fry until both sides become tiger skin, pour in a little dark soy sauce, pour in water that is not more than the amount of green pepper, and then bring to a boil over high heat, then cover and change to low heat and cook for about 15 minutes.

6. Thicken the soup in the pot and put it on a plate.

The homely recipe for stuffing meat with chili peppers is as follows:1. Chop the meat into minced pieces.

2. Beat the eggs.

3. Mix the minced meat, eggs, and a spoonful of starch together.

4. Press the chili pepper into it and pull it out with the chili core.

5. Use chopsticks to stuff the minced meat into the chili pepper.

6. Put oil in the pan, put the stuffed meat peppers into the pan flat, and fry over medium heat.

7. Fry on one side until slightly wrinkled, turn over and fry again.

8. Fry on both sides until wrinkled.

9. Add water and soak until half of the chili pepper is filled, add a teaspoon of salt and oyster sauce and simmer for 5 minutes.

10. Remove from the pan and put on a plate.

The homely recipe for stuffing meat with chili peppers is as follows:Tools Ingredients: 6 peppers, appropriate amount of green onions, ginger and garlic, 500g minced meat, 5 ml of Haitian flavor, 2 grams of pepper, 1 gram of chicken essence, 3 ml of cooking wine, 1 gram of corn starch, 1 egg white.

1. Remove the seeds and wash the peppers.

2. Add salt to the meat, chicken with bent essence, pepper stool, corn starch, and egg white to remove the fishiness, flavor and seasoning.

3. After the meat is flavored, stuff in the sharp jujube pepper.

4. Rub a layer of bottom oil in a frying pan and add the peppers.

5. **Cover, fry the peppers at low oil temperature for about 4 minutes, add a little flavor to the peppers until they are crispy, and finally sprinkle with chopped green onions.