Small green pepper 15

pork

200 grams

fragrant mushroom

Sanduo

ginger

10g

garlic

5 grams

5 grams of pepper powder

dark soy sauce

5ml

light soy sauce

15ml

cooking wine

10ml

Sweet potato starch

10g

vinegar

5ml

Stuffed meat with small green peppers (detailed steps &; Improved version)?

The lean meat used is stirred into a paste by a blender, and then half an egg, Jiang Mo, chopped mushrooms, salt, chicken essence, cooking wine, soy sauce, soy sauce, and pepper powder are added, and stirred as shown in the figure, and pickled 1 hour.

Blend sweet potato starch with water, and then add soy sauce (a small amount), soy sauce, pepper, mushrooms, garlic and vinegar.

Remove the bean from the pepper, cut it open by hand and put it into the paste. Don't put too much. Take care to close it, so it won't be beautiful when it's not fried.

Put rapeseed oil in the pot, turn off the fire when the oil is old, add all the peppers, and then slowly fry on low heat. I added a little salt while frying.

While frying, pay attention to turning it over. I turned it over with chopsticks and fried it until it was as shown in the picture.

In order to be beautiful, you must set the plate.

After the peppers are out of the pot, stir-fry the soup directly with the oil in the pot. I turn off the fire and pour in the juice prepared in Figure 2, then turn on the low heat and stir slowly until the soup is thick.

I also got the unfinished minced meat into the sauce and fried it together. After frying, it will be OK to pour it on the green pepper that has been set on the plate ~

The finished product is sauce purple.