Red pepper stuffed meat is a local traditional dish in Hunan, Hainan and other provinces, belonging to the Hunan cuisine, but there is also this dish in Hainan, the taste of making is different from the taste of Hunan, the most important thing is the selection of peppers.
The red pepper stuffed meat is refined with Chicken Mountain pickled pepper, and it has the spicy flavor of the pickled pepper, which is exquisite and transparent, and pleasing to the eye. The color and flavor are complete, the meat is tender, spicy and delicious.
Today, I want to share with you this homely recipe of red pepper stuffed meat that Hunan people love to eat.
material
300 grams of minced pork, 10 grams of dried shiitake mushrooms, 50 grams of red bell pepper and garlic cloves, and 1 egg (beaten).
seasoning
250 grams of minced pepper sauce, soy sauce, water starch, monosodium glutamate, salt, sesame oil.
method
(1) Mix the dried shrimp grains, dried shiitake mushrooms and minced pork, pour in the egg liquid, add MONOS glutamate, salt, soy sauce and water starch and stir well to make meat filling.
(2) Wash the red bell pepper and remove the stem, cut into small pieces, remove the seeds and dumplings, fill the meat with filling, and seal the water starch.
(3) Heat the oil pan, fry the garlic cloves until fragrant, fish out; fry the red bell pepper in recipe (2) until it is eight ripe, drain the oil, seal it and drain it in a steaming bowl, sprinkle with garlic cloves, steam it in a basket, flip it on the plate, pour out its juice and set aside.
(4) Heat a little lard, pour in the juice, bring to a boil over high heat, put MSG and soy sauce to mix well, thin the starch in the water, pour on the red bell pepper, and drizzle with sesame oil.
Warm reminder to everyone, to cook this dish, should be fat and lean meat with, 3:7 is appropriate.
Peppers should be used with red peppers with a rounder body and thick and tender flesh, while peppers with too thin and strong textures are not suitable.
In addition, red peppers should not be fried for a long time, so as not to affect the taste.