Green peppers and meat are delicious. The two ingredients are very delicious when paired together, whether it is stir-frying, stuffing meat, or making stuffings. 1. Fried meat with green pepper.

Remove the stems of the green peppers, wash them, and cut them into shreds with a diagonal knife.

Cut the fat and lean pork belly into thin slices (put the meat in the refrigerator for 1 hour, it will become very thin when it hardens).

Add a little salt, five-spice powder, cooking wine, light soy sauce, and starch, mix evenly, and marinate for 10 minutes.

Heat oil in a pan until it is about 60% hot, pour in the pork belly, press and stir-fry repeatedly with a spatula, stir-fry out the fat in the fat, and push it to one side of the pot.

Put 3-4 sliced ??garlic cloves and 2 dried chili segments on the other side and stir-fry until fragrant.

Add a spoonful of bean paste and stir-fry to evenly color the meat slices.

Pour in shredded green peppers and continue to stir-fry, add a spoonful of oyster sauce and salt. If the pot is dry, add a little water or pepper water.

After the green pepper softens slightly, add chicken essence to increase the freshness, stir-fry evenly and turn off the heat before serving. Be careful not to fry it too soft, otherwise the skin of the green pepper will pad the teeth and the taste will deteriorate. 2. Green pepper stuffed with meat.

Cut the bottom of the long green pepper, scoop out the seeds, and rinse with water.

Chop the pork into puree, add onion and ginger, salt, cooking wine, light soy sauce, oyster sauce, starch, chicken essence, mix well.

Stuff the meat stuffing into the green pepper from the cut bottom, and press it slightly with your fingers.

Heat oil in a pan, heat it to 60%, add green pepper, and fry slowly over low heat until the volume shrinks and the skin becomes slightly charred and wrinkled.

Add half a bowl of water, oyster sauce, light soy sauce and a little sugar and simmer until the soup dries up slightly and it is ready to serve.

The green pepper fully absorbed the aroma of the meat slices, and I accidentally ate an extra bowl of rice, so satisfied! 3. Green pepper and pork dumplings.

Remove the seeds from the green peppers, blanch them in boiling water for 3 minutes, remove them from the water after softening slightly.

Chop the green pepper, squeeze it tightly with your hands, squeeze out the excess water, and put it together with the minced meat filling.

Add light soy sauce, oyster sauce, soy sauce, cooking wine, salt, chicken essence, and sesame oil to taste, stir evenly, and the filling is ready.

Roll out the bread and dumplings, put them in the pot and cook them.

Finally, I would like to remind everyone that green peppers contain capsaicin, which is not good for the stomach and intestines. People with weak digestive function should pay attention to the amount they consume.