Stewed pork with green pepper(qing jiao niang rou )

Stewed pork with green pepper

Introduction:

"This dish is often made by my mother. Every time she makes it, she will send some to us. Green pepper brewed meat perfectly integrates the fragrance of green pepper and the freshness of meat filling, which makes it feel like it's still in the air after eating. Because of his special love for this dish, he learned how to do it from his mother, so that he could be satisfied when he wanted to eat it. Actually, it's very simple. If you can't eat too spicy, you can clean the stem in the pepper, which will reduce the spicy taste a lot. "

Production steps:

Step 1: wash the green pepper and remove the seeds, then dry the skin with dry cloth

Step 2: prepare the meat

Step 3: chopped green onion and ginger

Step 4: add onion and ginger, salt, June fresh soy sauce, white pepper, sugar, starch and chicken essence into the meat stuffing, and stir in one direction

Step 5: add appropriate amount of water and mix well

Step 6: put the meat stuffing into the green pepper

Step 7: seal with dry starch

Step 8: This is the green pepper

Step 9: add a little more oil in the pan and bring to a boil

Step 10: heat the oil, cover with green pepper and fry for a while

Step 11: fry into tiger skin, then turn over and fry

Step 12: fry and set aside

Step 13: stir fry the remaining oil with onion and ginger

Step 14: pour in June fresh, soy sauce and a little sugar

Step 15: add appropriate amount of water

Step 16: bring water to boil, cover with green pepper and cook over low heat for about 5 minutes

Step 17: stir fry well with pepper before boiling

Step 18: load the plate

Materials required:

Pork filling: 320G

Green peppers: 11

Corn starch: 3 tsp

Scallion: right amount

Ginger powder: appropriate amount

Oil: right amount

Salt: right amount

June fresh soy sauce: right amount

Veteran: a little

White pepper: right amount

Sugar: a little

Chicken essence: a little

Note: it's best to buy small and thick green peppers. If the skin is thin, it's easy to break. The water on the surface of green peppers must be dried, or the oil will splash everywhere when frying

Production difficulty: ordinary

Process: firing

Production time: three quarters of an hour

Taste: slightly spicy

Chinese PinYin : Qing Jiao Niang Rou