Kung Pao tiger skin wine(gong bao hu pi niang )

Kung Pao tiger skin wine

Introduction:

"Today's peppers are so expensive that they are almost catching up with the price of meat. So, you must choose a smooth and beautiful one. Of course, you can't fry the beautiful peppers casually. Let's change a new way of eating. For people who don't like spicy food, it's not too spicy."

Production steps:

Step 1: prepare raw materials: wash the pepper, add onion and ginger powder, cooking wine, soy sauce and salt to the meat filling, and stir well, 1 bag of Huang Feihong spicy peanuts.

Step 2: pick out the pepper from the base, remove the seeds and core, and put the meat into the pepper.

Step 3: cut the peppers into small pieces with a knife.

Step 4: cut the peppers and prepare the spicy peanuts.

Step 5: heat the oil in the pot.

Step 6: when it's 50% hot, put in the chopped hot pepper.

Step 7: Fry slowly over low heat.

Step 8: deep fry into tiger skin.

Step 9: pour in the spicy peanuts, stir fry evenly, then out of the pot.

Materials required:

Pepper: 300g

Minced meat: 250g

Huang Feihong spicy peanuts: 1 Pack

Scallion: right amount

Ginger: right amount

Cooking wine: moderate

Soy sauce: moderate

Salt: right amount

Peanut oil: right amount

Note: pepper is rich in vitamin C, can control heart disease and coronary atherosclerosis, reduce cholesterol; contains more antioxidant substances, can prevent cancer and other chronic diseases; can make the respiratory tract smooth, for the treatment of cough, cold. Pepper has a strong role in promoting blood circulation, can improve the fear of cold, frostbite, vascular headache and other symptoms, pepper contains a special substance, can accelerate metabolism to achieve the effect of burning body fat, so as to play the role of weight loss. This kind of material can also promote hormone secretion and has a good cosmetic and health care effect on the skin. It is a "tonic" for women.

Production difficulty: ordinary

Technology: stir fry

Production time: half an hour

Taste: spicy

Chinese PinYin : Gong Bao Hu Pi Niang