Pan-Seared Green Chili Pepper(hu pi jian jiao )

Pan-Seared Green Chili Pepper

Introduction:

Production steps:

Step 1: prepare meat stuffing: put edible oil, soy sauce (used for coloring), soy sauce, salt, a small amount of sugar (taste), pepper powder or five spice powder, monosodium glutamate, starch (increase the viscosity of meat stuffing) into the meat stuffing, and stir evenly

Step 2: Pepper head wash, if you can not eat too spicy can be inside the pepper tendons and pepper seeds removed

Step 3: fill the minced meat into the belly of the pepper

Step 4: put a small amount of oil in the pan, heat it over medium heat, level it, put in the filled pepper and fry it. Fry on both sides until the pepper skin becomes soft and has tiger skin pattern. When the meat inside changes color obviously, you can get out of the pan

Step 5: put a small amount of water in the pot, add soy sauce, soy sauce, sugar, monosodium glutamate seasoning, after the soup is opened, slightly collect the juice, turn off the heat and pour it on the set pepper~~

Materials required:

Long hot pepper: customized

Meat stuffing: right amount

Edible oil: right amount

Salt: right amount

Pepper powder: right amount

Starch: right amount

MSG: right amount

Sugar: right amount

Soy sauce: moderate

Old style: moderate

Note: 1, pepper to buy long straight, so easy to fill in, make it look better. 2, when filling in meat, fill up more, fried pepper will become soft, meat fried more good-looking. 3, the reason why it is called tiger skin pepper is because the finished dish of pepper to have tiger skin pattern, but does not mean fried paste, heat to master Oh ~ ~ I did not do very successful, I believe you can Better than me~~

Production difficulty: ordinary

Technology: decocting

Production time: half an hour

Taste: medium spicy

Chinese PinYin : Hu Pi Jian Jiao