Sweet and delicious --- red pepper stuffed with olive vegetables and meat
Overview
Olive vegetables are a side dish unique to the Chaoshan area. They are fried with the mellow taste of olives and the plump leaves of mustard greens. Red peppers are stuffed with olives. The meat filling is chewy and tender. It is wrapped with red peppers that are fried until fragrant, and is complemented by fragrant olives. It tastes even more tender and delicious.
Tags
Ingredients
Steps
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Chop green onions and ginger and set aside.
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Add light soy sauce, cooking wine, and half of the minced ginger to the pork filling, stir well, and let sit for a while to absorb the flavor.
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Wash the red pepper and cut it vertically with a knife, remove the seeds and tendons.
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Stuff the meat filling into the red pepper belly and pat it with a little cornstarch.
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Heat oil in the pot until it is 70% hot, add red pepper and fry.
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Slowly fry over medium-low heat until the meat filling is cooked and removed.
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Heat up another pot, add a little oil, add chopped green onions, ginger, and olives and stir-fry until fragrant.
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Add a little broth and bring to a boil to make a sauce.
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Pour the sauce over the stuffed peppers.
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Pour the sauce over the stuffed peppers.