Pork stuffed with green peppers is minced meat, mixed with seasonings and stuffed into green peppers. This method is called stuffing. Many Hakka dishes are cooked in this way. How to make meat stuffed with pepper

1. Make the meat filling. Mix the pork filling and minced onion and ginger together with salt, pepper, sugar, egg liquid and starch.

2. Process the peppers, break them off, remove the pepper seeds inside, leaving an empty space for later use.

3. Place the mixed meat-filled vegetables, such as chili peppers, into the empty hall, and be sure to use chopsticks to repeatedly push them inside, so that the tip of the pepper can also be stuffed with meat fillings. This is how it is made. Only when the meat is stuffed with peppers can you taste the meat in every bite.

4. Heat oil in a pan, place the stuffed peppers flatly into the pan, and fry over medium heat. Fry one side until slightly wrinkled, flip over and fry both sides until wrinkled and brown. .

5. When the peppers turn yellow and wrinkle, add onion, ginger and garlic slices, soy sauce, oyster sauce, salt, sugar, pepper and water. Submerge half of the peppers with water, bring to a boil over high heat, simmer over low heat for five minutes and then thicken the sauce.

6. The delicious tiger pepper stuffed with meat is ready for the pot, or it can be cut into small pieces and served on a plate to enjoy!

The method of stuffing meat with green peppers is also very simple. The main thing is to put the meat filling into the green peppers, and then put the green peppers into the pot to fry. The key is to marinate the meat fillings in advance. Okay, this will make it more delicious. When frying green peppers, be sure to fry the green pepper skin until it becomes tiger skin color.

Be sure to choose straight, slightly fatter green peppers so that it is easier to put the meat filling into the green peppers. The meat filling must be marinated for a period of time, which will make it more flavorful. Use chopsticks to constantly stir the meat filling to stir it up, so that it will taste better. When frying green peppers, be sure not to use high heat, otherwise the oil will splash and the green peppers will be fried.

When frying green peppers, you can pick them up with chopsticks and fry the end with the meat filling first, so that the meat filling will not come out easily. When thickening with starch liquid at the end, don’t add too much starch, just thicken a thin layer.