6 peppers, 4 dried mushrooms, 200g minced meat, egg 1 piece, 2 tablespoons starch, 3g salt, 3g white sugar, sesame oil 1 teaspoon, cooking wine 1 teaspoon, 2g thirteen spices, a little chicken essence, 3 tablespoons soy sauce, sugar 1 teaspoon, aged.
step
1. Chop the mushrooms after soaking, and don't throw away the soaked water.
2. Take a slightly deeper container, put the meat in it, add the chopped mushrooms, eggs, salt, sugar, cooking wine, sesame oil, thirteen spices, chicken essence and dried starch in turn, circle quickly in one direction with chopsticks and stir for later use.
3. Wash the green pepper, cut off the pedicle, put a chopstick into the green pepper from the bottom, draw a circle in one direction against the edge, and the green pepper seeds will be taken out. The remaining green peppers are treated in this way in turn for later use.
Take a green pepper and stuff it with chopsticks. After each filling, insert a chopstick and poke it down, leaving some space until it is completely filled, even flush with the bottom of the green pepper.
5. Boil a proper amount of water in the pot, add the soaked green pepper after boiling, turn off the fire after boiling again, and put it on the kitchen paper towel to absorb the water.
6. When cooking, add twice as much oil to the pot as usual and adjust the firepower to a minimum. When it is half hot, put the green pepper in, then fry one side into tiger skin, turn it over and fry the other side into tiger skin. Put the fried green peppers on the plate.
7. Take a small bowl and mix soy sauce, sugar, aged vinegar and a little salt in the sauce seasoning (3 tablespoons of soy sauce, sugar 1 tablespoon, aged vinegar 1 teaspoon, half a bowl of concentrated starch water and appropriate amount of pickled mushroom water).
8. Leave the bottom oil in the pot. When the oil is hot, pour in the prepared sauce and a little water soaked in mushrooms. After boiling, add concentrated starch water, stir in one direction, and turn off the fire. Pour it on the fried tiger skin green pepper. [3]