The method of brewing meat with pepper 1, making meat stuffing, mixing pork stuffing and minced onion and ginger with salt, pepper, sugar, egg liquid and starch.
2. Deal with the peppers, break them off, and remove the seeds inside, leaving an empty hall of peppers for later use.
3. In the empty hall of the mixed meat-stuffed vegetables such as peppers, you must send them repeatedly with chopsticks, so that the tip of the peppers inside the peppers can also be stuffed with meat, so that the peppers made can be eaten with meat in every bite.
4. Heat the oil from the pan, put the pepper stuffed with meat flat in the pan, and fry it on medium heat. Fry it until slightly wrinkled, turn it over and fry it on both sides until wrinkled and yellow.
5. After the pepper turns yellow and wrinkled, add onion, ginger and garlic slices, soy sauce, oyster sauce, salt, sugar, pepper and water. The water is less than half of the pepper and flooded to half of the pepper. The fire is boiled and simmered for five minutes, and then the juice is thickened and collected.
6, delicious tiger skin pepper stuffed meat can be cooked, or you can change the knife into small pieces and serve it on the table!
The practice of brewing meat with green peppers is also very simple. The main thing is to put the meat stuffing into the green peppers, and then fry the green peppers in the pot. The key to brewing meat with green peppers is to marinate the meat stuffing in advance, so that it will be more delicious. When frying green peppers, the skin of the green peppers must be fried into tiger skin color.
Green peppers must be straight and slightly fatter, so it is easy to put the meat into the green peppers. The meat stuffing must be marinated for a period of time, which will make it more delicious. Use chopsticks to stir it constantly, so that the meat stuffing will be stirred up, which will make it taste better. When frying green peppers, be sure not to use a big fire, otherwise the oil will splash and the green peppers will be fried.
When frying green peppers, you can pick them up with chopsticks and let the end exposed to the meat first fry, so that the meat will not easily run out. Finally, when thickening with starch solution, don't add too much starch, just thicken a thin layer.