Ingredients category: vegetables taste: spicy

Suitable for the season: irrelevant

Color and fragrance: bright color, ruddy and bright, salty and tender, slightly spicy and sweet, refreshing and delicious.

Ingredients: 500g sweet pepper,100g pig fat and lean meat.

Accessories: Sichuan salt 2g, monosodium glutamate 2g, ginger onion juice 10g, egg white 45g, bean powder 30g, clear soup 200g, chicken oil 10g, cooking wine 10g.

Making:

1) Put the sweet pepper on a big fire until the whole body is wrinkled, peel, remove stems, cut off stems to make a cover, and remove seeds;

2) Chop pork, add egg white bean powder, Sichuan salt, monosodium glutamate and ginger onion juice, stir evenly, paste into the belly of sweet pepper, cover it, put the egg white bean powder in the sealing place and stick it firmly, put it in a steaming bowl one by one, seal the bowl mouth with leather paper, put it in a cage and steam for about 20 minutes (the meat stuffing is cooked), and take it out;

3) Remove the leather paper and put it into a plum blossom shape (no cover is needed);

4) Add clear soup, cooking wine and monosodium glutamate to the wok to boil, then thicken it with water and soybean meal for the second time, and pour in chicken oil; Pour it on the bell pepper and serve.

Nutritional value: Green pepper-Green pepper contains antioxidant vitamins and trace elements, which can enhance people's physical strength and relieve fatigue caused by work and life pressure. Rich in vitamin C and vitamin K, it can prevent scurvy and is good for all green pepper recipes.

Cuisine and efficacy: Sichuan cuisine