Braised peppers in oil

Overview

There are many varieties of green peppers, and sharp peppers are one of them. Green peppers are rich in vitamin C and vitamin A, which can effectively enhance people's physical strength and relieve fatigue caused by work and life stress; the active ingredient capsaicin contained in them is an antioxidant that can promote fat metabolism, prevent fat accumulation in the body, and is beneficial to lowering fat, losing weight, and preventing diseases. Today’s meat-and-vegetarian dish of braised peppers is the most common home-cooked dish. It not only meets the required nutrients, but also better satisfies our tastes.

Tags

• hot dishes
• home cooking
• common dishes
• shandong cuisine
• old man
• winter recipes
• banquet dishes
• lunch
• chicken essence
• cooking wine
• corn starch
• ginger powder
• hot pepper
• light soy sauce
• minced pork
• oil
• old soy sauce
• sugar
• chopped green onion
• salt
• white pepper

Ingredients

Steps

1. 1 Prepare the ingredients: minced pork (minced with pork belly) and hot peppers

   

2. 2 Grated ginger and chopped green onion

   

3. 3 Add 2g salt, 5g minced ginger, 5g chopped green onion, 3g light soy sauce, 1g sugar, 1g white pepper, 2g chicken essence, 5g corn starch

   

4. 4 Add a little water and stir the meat filling in one direction evenly

   

5. 5 Wash the peppers, remove the seeds and pulp, and then dry the skin with a towel

   

6. 6 Then stuff the mixed meat stuffing into the peppers and coat the seal with starch (as shown in the picture)

   

7. 7 Prepare them all in order

   

8. 8 Add a little more oil to the pot and turn on medium heat

   

9. 9 After the oil is hot, turn to medium-low heat, add the peppers, cover the pot and simmer for a while

   

10. 10 Fry until it looks like tiger skin, then turn over and fry again. After frying, take it out of the pan and set aside

    

11. 11 Pour off excess oil, leave a small amount of base oil in the pot, add 5g minced ginger and 5g chopped green onion and saute until fragrant

    

12. 12 Then add 5g cooking wine, 5g light soy sauce, 3g dark soy sauce and 1g sugar

    

13. 13 Stir-fry for a while and pour in appropriate amount of hot water

    

14. 14 Add the pepper, cover the pot, and cook over medium-low heat for about 8 minutes

    

15. 15 When the soup thickens, sprinkle some white pepper and serve

    

16. 16 It’s delicious when eaten hot!