Hot pepper with tiger skin in enema(guan chang hu pi jian jiao )

Hot pepper with tiger skin in enema

Introduction:

"The day before yesterday, when I was washing green pepper, I suddenly had a new idea. Is it possible to pour the meat into the green pepper? How about tiger skin pepper? So today I tried a special success. It's delicious. You try, too. Enema tiger skin pepper is my most proud product, I hope you support! Thank you

Production steps:

Step 1: remove the pedicels and seeds of green pepper and wash them.

Step 2: remove the skin of pork, wash and chop it into powder, then mix it with cooking wine, salt, tender meat powder and sesame oil and marinate it.

Step 3: slowly put the marinated minced meat into the green pepper with chopsticks.

Step 4: finally, prick a lot of small holes on the surface of green pepper with toothpick, so that it tastes good when it is burned.

Step 5: pour vegetable oil into the frying pan. When the oil is 70% hot, put green peppers into the oil one by one. Fry over low heat until both sides are yellowish brown. Remove. Then pour out the excess oil, leave a small amount of vegetable oil in the frying pan and let it go. Put green onion and ginger in the pot, and then put Laoganma Douchi, seafood soy sauce, vinegar, salt, sugar and five spice powder into the pot one by one. Mix the seasonings well, add green pepper into the broth, and bring to a boil for about 3 minutes. Finally, add chicken essence or monosodium glutamate and sesame oil.

Materials required:

Green pepper: 6-8 (or sharp pepper)

Pork: about 3 Liang

Soup: a small bowl

Vegetable oil: 30-50g

Scallion: 5g

Ginger: 5g

Seafood sauce: 5g

Cooking wine: 3 G

Vinegar: small amount

Sesame oil: small amount

Salt: 4 g

Sugar: 3 G

Five spice powder: 3 G

Tender meat powder: 2 tsp

Chicken essence or MSG: 2G

Laoganma Douchi: 2 teaspoons

Note: 1, green pepper into the pot to gently turn, so as not to pour out the meat. 2. If you like spicy green pepper, you can choose capsicum. But the smallest end of the capsicum should be cut off so that the meat can be packed at both ends. It will taste better.

Production difficulty: ordinary

Process: firing

Production time: 20 minutes

Taste: Original

Chinese PinYin : Guan Chang Hu Pi Jian Jiao