Fried hot pepper(jian niang jian jiao )

Fried hot pepper

Introduction:

"Recently, I collected some peppers in the field. They are not too spicy, but some of them are as big as peppers. Why? Is the gene changed? Or, oh, God knows. This time, I specially selected some of the average size for making minced pig meat, all organic fertilizer. The chili flavor is very strong, but it's fragrant and crispy. The big size is used by me to stir fry shredded eggs, and it will be pasted separately. "

Production steps:

Step 1: cut the pepper in half, remove the capsule and seed;

Step 2: add 1 / 2 tbsp of soy sauce, 1 / 4 tbsp of sugar, 1 / 4 tbsp of pepper, 1 tbsp of brandy and 2 tbsp of corn starch to the minced meat and stir well;

Step 3: fill minced meat into pepper;

Step 4: then open the pan and fry the meat into golden yellow;

Step 5: flip the chopsticks gently to fry on the other side. Worry about the irregular shape of the pepper, use a platen to fry the bacon. If the bacon platen is not prepared at home, use a spatula to fry it;

Step 6: fry the bottom into tiger skin pepper, fry the meat face up, and place it on the plate;

Step 7: add 1 / 4 tbsp salt, 1 / 4 tbsp chicken essence, 1 / 2 tbsp sesame oil, 1 / 2 tbsp corn starch, 1 / 2 tbsp water in a bowl, stir well, put into a pot and cook until bubbling and transparent;

Step 8: pour on the fried pepper.

Materials required:

Capsicum: 6-8

Minced meat: about 1 / 2 lb

Salad oil: right amount

Salt: right amount

Soy sauce: moderate

Sugar: right amount

Pepper: right amount

Brandy: moderate

Corn starch: right amount

Chicken essence: appropriate amount

Sesame oil: appropriate amount

Note: first, pork can also be chopped into minced meat, the proportion is more appropriate for lean 7: fat, there is a little fat in minced meat, will not feel too firewood; second, in order to maintain the original color of the finished product, only tick a very thin (thin) thicken;

Production difficulty: ordinary

Technology: decocting

Production time: several hours

Taste: slightly spicy

Chinese PinYin : Jian Niang Jian Jiao