"Stuffed peppers", pouring juice is the soul, the formula ratio is open, and it is designed to treat no appetite in summer

"Stuffed chili" is a special appetizer for home-cooked dishes, especially in the summer. Because the spicy seeds at this time are naturally grown, spicy and fresh, spicy enough!

Today's peppers are used and stuffed beef, which has a higher protein content and less fat than pork. Of course, you can also stuff pork or chicken, etc., with a variety of ingredients to choose from, and the preparation method is similar.

Let's take a look at the production now

【Stuffed beef peppers】

Ingredients: 150 grams of beef, 6 peppers

Excipients: Small half of a red bell pepper for garnish

Flavor: salt, sugar, dark soy sauce, light soy sauce, pepper, ginger and shallots

Make:

1. First of all, add salt, sugar, dark soy sauce, light soy sauce, pepper, minced ginger and shallots to the beef puree and mix well. Let it sit in the refrigerator for half an hour before use.

2. Prepare sharp peppers and a small section of red bell peppers, or carrots, or dried red peppers, which are used as color matching.

Clean the green peppers, wipe them dry, and fry them later, and fry them when there is water.

3. Cut off the two ends, cut them with a knife, remove the seeds, if you can't eat too spicy, remove some white tendons and it won't be spicy, and deal with them all in turn.

This is especially convenient to brew and much quicker than pounding the filling from one end. You can also cut it in half, the method is better, and it will feel more convenient to operate when frying.

4. Stuff the stuffing you just mixed into the green pepper belly. You can also sprinkle some starch on the inside of the green pepper so that the meat filling will stick firmer.

5. Prepare a bowl of sauce before frying green peppers: 1 gram of salt, 2 grams of sugar, 1 teaspoon dark soy sauce, 1 tablespoon of light soy sauce, 1 tablespoon of oyster sauce, a little pepper, and stock (if there is no soup, use water). This bowl of juice is the soul of this dish, the key to deliciousness, and it must not be saved.

6. Boil the oil in the pan until it is warm, and then fry the peppers with wrinkles, turn over and fry. It is necessary to turn it over many times to make it evenly heated, and the fire should not be too big, be patient, the fire is big, it will immediately give you a black face, if you don't believe it, you can try it.

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7. Fry all the color and wrinkle, then pour the sauce we have prepared into the pan.

Quickly cover the pot and simmer for a few minutes until the meat is cooked through.

8. Pick out the stuffed pepper and put it on the plate, leave the juice in the pot, hook some thin thickener, pour the juice over the stuffed pepper, sprinkle with diced red bell pepper, and the dish is complete.

Highlights:

Please use medium-low heat in the frying, and turn on the high heat in a hurry, which is easy to burn. Haha, the dishes I cooked after a tiring half a day were all ruined.