Pepper stuffed meat should be cooked with fresh green peppers and pork belly stuffing. When cooking, the meat stuffing should be put into the processed pepper and fried in a pot.

Attention should be paid to the preparation of stuffing when making pickled pepper stuffed meat, which is the key to making pickled pepper stuffed meat delicious. It's best to use fat and thin pork belly, and only the pepper stuffed with this kind of meat will be particularly fragrant. For chili, you should choose thick and long green peppers, so that the chili brewed meat is spicy, refreshing and attractive, which can stimulate appetite and dispel cold after eating, and also enrich protein and fat for human body.

First of all, the material of pickled pepper stuffing is meat.

To cook Chili stew at home, you need to prepare 5-6 fresh green peppers, 250 grams of fresh pork belly, one onion and several cloves of garlic, a small piece of ginger and extremely fresh feed, cooking wine, edible salt and sugar, and a proper amount of cooking oil. After the pork belly is prepared, it should be ground into mud with a cooking machine in advance. After washing all the onions and ginger, chop them up and put them together with the meat paste.

Step 2, mix stuffing to make pickled pepper stuffed meat.

Prepare minced meat and put it into minced onion and ginger, then add light soy sauce, a small amount of white sugar and edible salt, a proper amount of cooking wine and edible oil, and a small amount of pepper water, then stir in the same direction with chopsticks until the minced meat feels firm, then cut a hole from one side after removing the pedicle and seeds inside the green pepper, put the prepared minced meat into the green pepper, and smooth its surface with chopsticks.

Third, stir-fried Chili with minced meat

Heat an appropriate amount of cooking oil in the pot, and then put the prepared raw pepper stuffed meat into the pot. Stir-fry until the surface of pepper is yellowish and wrinkled. Be sure to pay attention to firepower when pasting. Don't fry peppers. At the same time, prepare an appropriate amount of starch, water and a small amount of Weidamei, and mix them evenly. After the peppers are fried, put the water starch in the pot cover and stew for three or four minutes. Then turn off the fire and open the pot to get the prepared Chili stuffed meat.