Stewed pork with green pepper(qing jiao niang rou )

Stewed pork with green pepper

Introduction:

"A few days ago, when I made it, I cut the green pepper in half. As a result, the meat fell out after frying, and the meat would come out of the water during the frying process. The pot was easy to paste. This time, I used the whole green pepper and fried it slowly over low heat. The effect was very ideal. Eat some meat for breakfast. You are in good spirits all day. You can eat at noon and don't have to worry too much at night. Good morning, full at noon and less at night! This green pepper is a little spicy. My daughter doesn't eat it. My father also feels a little spicy. It suits my taste! "

Production steps:

Step 1: material drawing.

Step 2: add proper amount of soy sauce, salt, ginger powder, cooking wine, cornmeal and half egg white to the meat filling.

Step 3: stir vigorously in one direction.

Step 4: wash the green pepper and remove the pedicels.

Step 5: dig out the seeds with a knife.

Step 6: it's best to clean the white tendons.

Step 7: brew in the meat mixture.

Step 8: originally prepared four green peppers, the result of meat is only enough for three, ha ha, three is also good.

Step 9: heat the pan and thin the oil.

Step 10: slow frying over low heat, turn with a spatula from time to time to avoid being not cooked on one side.

Step 11: stamp if necessary.

Step 12: fry until the green pepper is tiger skin like and the meat is well done. Up to eight minutes.

Step 13: take out the pot and put it on the plate. I use kitchen scissors to change the size of the knife into a bite, which is convenient for everyone to eat.

Materials required:

Green pepper: Three

Meat stuffing: right amount

Egg: half an egg white

Starch: a spoonful

Ginger powder: right amount

Soy sauce: moderate

Salt: right amount

Cooking wine: moderate

Cooking oil: proper amount

Note: green pepper choose uniform thickness, so that the number of stuffed meat is the same, can be cooked at the same time. Meat to choose three fat seven thin type, if you cut their own filling, fat and thin cut separately, fat meat is not too thin, taste will be better. Add starch is to better the meat ball live, if not can not add.

Production difficulty: ordinary

Technology: decocting

Production time: half an hour

Taste: slightly spicy

Chinese PinYin : Qing Jiao Niang Rou