Olive vegetables are a small dish unique to the Chaoshan region, which is made by taking the sweet taste of olives and frying the plump leaves of mustard greens. Stuffed with olive vegetables with red peppers, the meat filling is tender and tender, wrapped from fried to caramelized red peppers, and then accompanied by fragrant olives, it is soft and delicious to eat.
Ingredients: 8 red peppers, 100 grams of minced pork, 10 grams of olive vegetables, green onion, ginger, 1 spoon of light soy sauce, 1/2 spoon of salt, 1 spoon of cooking wine
1. Green onion, ginger, finely chopped and set aside.
2. Add the minced pork to the soy sauce, cooking wine, half of the ginger and stir vigorously, let it sit for a while to let it taste
3. Wash the red pepper and cut it open to remove the seeds and tendons
4. Stuff the meat into the red pepper belly and pat a little cornstarch.
5. Heat the pot with oil until it is 70%, add red pepper and fry
6. Fry over medium-low heat until the minced meat is cooked and ready
7. Heat up with a little oil, add chopped green onion and ginger, and stir-fry with olives to bring out the aroma
8. Bring a little soup to a boil to make a sauce.
9. Drizzle the sauce over the brewed chili.
10. Drizzle the sauce over the brewed chili