Stewed pork with red pepper(hong jiao niang rou )

How to brew meat with red pepper

Raw materials for red pepper meat

500 grams of pickled red pepper, 300 grams of pork, 15 grams of jindiao shrimp, 15 grams of Shuifa mushroom, 1 egg, 50 grams of garlic.

Processing steps of red pepper stuffed meat:

Mince Pork, wash and chop shrimp and mushrooms, add minced meat, eggs, monosodium glutamate and salt starch to make stuffing; soak red pepper in the pedicle incision, remove the flesh, fill in the stuffing, seal with wet starch, deep fry until 8 mature and take out; pile bottom down into a bowl, sprinkle garlic, steam thoroughly, decant the juice and turn it on the plate. Thicken the juice with seasoning and pour over the red pepper.

Stewed pork with red pepper

Minced pork with red pepper is a famous local traditional dish in Hunan, Hainan and other provinces. It belongs to Hunan cuisine. But there is also this dish in Hainan. The taste of it is different from that of Hunan. The most important thing is the selection of pepper. Red pepper brewed meat is refined from Jishan pickled pepper. It has the spicy flavor of pickled pepper. It is exquisite, transparent and eye-catching. The meat is tender, spicy and delicious.

brief introduction

Red pepper has pungent fragrance, can remove the fishy smell in dishes, has high nutritional value, has the effect of keeping out the cold, enhancing appetite, sterilization, contains carotene and carotenoid which are beneficial to human body, and can be converted into vitamin A in human body. A red pepper also contains about 5000 international units of vitamin A, which can meet the daily needs of adults. It also contains more than 100 mg of vitamin C.

Hunan cuisine

[raw materials]

[preparation method]

1. Chop pork into mud, wash and chop shrimp and mushroom, add meat mud, egg, monosodium glutamate and salt starch to make soft stuffing;

2. Soak red pepper in the pedicle incision to remove the flesh, quickly fill in the meat, seal with wet starch, deep fry until 8 mature and take out;

3. Put it in a bowl bottom down, sprinkle with garlic, steam thoroughly, decant the juice and turn it on the plate;

4. Thicken the original juice with seasoning and pour on the red pepper.

Hainan practice

1. Wash and chop the peeled pork into meat paste;

2. Soak golden hook prawns for 10 minutes and cut them into grains of rice; 3. Wash Lentinus edodes with water and cut them into grains of rice;

4. Put the shrimp, mushroom and mashed meat in a bowl, add the eggs, add 5 grams of refined salt, soy sauce and wet starch, mix well, and make the filling;

5. Wash the red pickled peppers, remove the seeds and flesh in the pedicle incision, fill in the stuffing from the incision, and seal the incision one by one with wet starch;

6. Set a high heat in the frying pan, add the cooked lard, heat it to 80% heat, deep fry the garlic, and then put in the red pickled pepper, deep fry until 80% mature, and then take out;

7. Drain the oil, seal and drain it to the bottom in a tile bowl, sprinkle with garlic petals, steam it in the upper cage, and then turn it over and buckle it in a large porcelain plate;

8. Set a high heat in the frying pan, add the cooked lard and heat it to 70%. Decant the juice of steamed red pickled pepper into the pan and cook it;

9. After boiling, add 10g monosodium glutamate and soy sauce, dilute and thicken with wet starch, and pour on the steamed red pickled pepper;

10. Pour in sesame oil and serve.

Production focus

1. Wash the pork, chop it into minced meat, and soak it with golden hook shrimp. After 10 minutes, wash the Lentinus edodes with water, cut them into rice grains, and put them in a bowl with minced meat. Add eggs, 5 grams of refined salt, soy sauce, and wet starch. Mix well and make a filling.

2. Wash the red pickled pepper, remove the seeds and flesh in the pedicle incision, then pour the stuffing into the incision, and seal the incision one by one with 25 grams of wet starch.

3. Set a high heat in the frying pan, add the cooked lard, heat it to 80% heat, fry the garlic cloves, and then remove them, add the red pickled pepper, fry them until they are mature, remove them, seal them to the bottom, put them in a tile bowl, sprinkle the garlic cloves, steam them in the cage, and then turn them into a large porcelain plate.

4. Put 25 grams of cooked lard in the frying pan and heat it to 70%. Pour the original juice of steamed red pickled pepper into the pan, bring to a boil, add 10 grams of monosodium glutamate and soy sauce, thicken with 15 grams of wet starch, pour over the steamed red pickled pepper, and then pour in sesame oil.

Key technology

1. Choose the fatter pork, the thinner pork, the better.

2. Deep fry the stuffing, soak the red pepper, set the shape, and do not need to be deep fried.

Flavor characteristics

Jishan, linli County, Hunan Province, is rich in big red pickled peppers. This kind of peppers is red in color, thick in meat and rich in nutrition. It is a kind of delicious food with crisp taste and spicy taste. Red pepper brewed meat is refined from Jishan pickled pepper. It has the spicy flavor of pickled pepper. It is exquisite, transparent and eye-catching.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Hong Jiao Niang Rou