Stuffed Pepper and Eggplant
Overview
I am a native of the countryside. I don’t have an exquisite cupboard or a complete set of ingredients. I grow all my own vegetables, melons and fruits. Today I saw peppers and eggplants in the garden, so I picked them back to make stuffed eggplants and peppers. The whole family likes to eat them
Tags
Ingredients
Steps
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Prepare the materials in the picture
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Chop the meat into small pieces and add the perilla leaves along the way. If you don’t like the perilla leaves, don’t add them.
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Add salt, chicken powder, thirteen spices, and cornstarch (to increase the stickiness of the meat), and stir evenly
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Wash the peppers and eggplants and pick them very fresh!
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Cut the eggplant diagonally and don’t cut it off. Cut it off the second time and slice the pepper
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Stuff into the prepared minced meat
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Eggplant is also stuffed with meat paste
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All brewed
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Pour peanut oil into the hot pan, turn off the heat when the oil is hot
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Add the stuffed eggplant and peppers
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Turn on high heat and fry a little
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Pour in a bowl of water, not too much
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When the water is dry, turn off the water and simmer for two minutes
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The finished product tastes better if it’s a little burnt
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Not salty enough so dip in some soy sauce
