Pepper stuffed with meat(la jiao sai rou )

Pepper stuffed with meat

Introduction:

Production steps:

Step 1: chop the meat, add appropriate amount of egg, salt, monosodium glutamate, cooking wine, spicy powder, scallion, ginger powder, mix and stir;

Step 2: remove the capsicum head, dig out the seeds, wash, drain and set aside

Step 3: put the meat stuffing into the pepper;

Step 4: from the oil pot, put more oil, put a pepper into the pot, slowly fry until the surface of the pepper is slightly burnt and the skin is wrinkled.

Step 5: add a little soy sauce, soy sauce, sugar, salt, a small amount of water to boil for a few minutes.

Step 6: add a little chicken essence out of the pot and put it on the plate.

Materials required:

Pepper: 9

Minced meat: half a Jin

Egg: 1

Scallion: a little

Minced ginger: a little

Salt: right amount

Sugar: right amount

Old style: moderate

Soy sauce: moderate

Spicy powder: right amount

Cooking wine: moderate

Chicken essence: appropriate amount

Note: 1. Pepper must drain water, it's best to use dry cloth to wipe when stuffing meat, otherwise it will explode when frying in oil pan. 2. When frying pepper, hold it with chopsticks and turn over gently, otherwise the minced meat will be squeezed out.

Production difficulty: simple

Process: firing

Production time: three quarters of an hour

Taste: slightly spicy

Chinese PinYin : La Jiao Sai Rou