Nowadays, many people order take-out when eating, but eating take-out for a long time is very bad for our health, because the safety and hygiene of most take-out foods are not guaranteed, so we can learn to cook by ourselves. Let's share the practice of authentic braised peppers in oil.

The authentic way to stew pepper in oil is 1. Add minced onion and ginger, cooking wine, soy sauce, soy sauce, thirteen spices and salt into the meat stuffing and stir well. Just add some salt, because the soy sauce will be cooked in the end. )

Pepper is seedless and stuffed with meat.

Wipe the water off the surface with blotting paper.

Pour the oil in the pan, add the pepper when it is a little warmer, and fry it on low heat.

Cook a little soy sauce after frying, plate it, serve it and cook it!

Authentic method of braised pepper in oil 2. Preparation of sliced meat:

Chop onion, ginger, garlic and onion, pour into the meat stuffing, add eggs, salt, pepper powder, cooking wine, soy sauce and a little vegetable oil, stir well and marinate for 20 minutes.

Pepper core, grab the tail by hand and press it inward, and then pull it outward when there is a circular crack, and the core will all come out.

Put the meat stuffing into the pepper and take a proper amount. Personally, I like to stuff it until it is full.

Add oil to the pot, heat it to 60%, put the minced meat pepper into the pot, and fry it over medium heat until the minced meat is cooked completely. It takes about 10 minutes for the pepper skin to be fried until the Microsoft wrinkled skin is out of the pot. Depending on the temperature control, it is advisable to soften, discolor and not paste the pepper skin.

Pour all the oil out of the pot and use the residual oil from the pot and the oil on the surface of the pepper. Put the pepper into the pot again, add oil consumption, and the surface of the pepper is evenly coated. (If the frying temperature is too high, and the pepper skin is soft and the meat is not cooked, you can add fuel consumption and simmer for 3-5 minutes. )

The practice of authentic braised peppers 3 The whole green pepper is mashed and the garlic is cut into minced garlic.

Put oil in wok, medium heat, and add green pepper.

Stir-fry until the green pepper is covered with tiger skin on both sides. This step should be patient, which is the key to the delicious tiger skin green pepper.

Stir-fry the green pepper until it is on both sides of the tiger skin, add soy sauce, salt, soy sauce (optional) and a little water.

The pot is out.