Health benefits
Cooking wine: low in protein
Carrots: enhance immunity, protect eyesight, fight cancer and prevent cancer
Pork: moisturize Dry
Ingredients
Cooking wine ( 2 spoons ) | Carrot ( Half Root ) |
Pork ( half a catty ) | onion ( A few ) |
Chili pepper ( Five ) | Winter mushrooms ( appropriate amount ) |
Starch ( 3 spoons ) | Salt ( 2 spoons ) |
Peanut oil (appropriate amount) |
How to make stuffed peppers
1.Wash the pork and drain Moisture content, first slice and then chop into minced meat.
2.Soak mushrooms in advance
3.Wash and drain the water
4.Chop mushrooms
5. Peel the carrots, wash them, slice them first and then shred them., then chop into pieces.Remove the heads from the green onions, wash them, and chop them into small pieces.
6.Put all the ingredients into the pork.
7.Use your hands to spread the filling evenly
8. Add 1 and a half spoons of salt, 2 spoons of cooking wine, 3 spoons of starch, and 2 spoons of peanut oil and mix evenly.Reserve
9.Prepared meat filling
10.Prepare five peppers and wash them well
11.Scrape it from the middle and scoop out the heart of the pepper
12. Stew in The meat stuffing prepared before
13.All brewed in turn
15. Fry both sides until golden brown and then soft.
16. Boil water in another pot
17.Add the fried peppers, add half a spoonful of salt, cover and cook for a few minutes.
18.After a few minutes, turn off the heat and clamp the peppers to the basin.
14.Preheat the pan and add peanut oil.When the oil is hot, add the chili peppers one by one.
Tips
I've prepared too much meat filling.Convenient for next time.It can be kept in the refrigerator for a day or two.It would be just right if the peppers had more stuffing.Once the chili is fried, it won't be so hot.Just as delicious.
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