Green peppers are a high-nutrient vegetable with a variety of types. People generally prefer the non-spicy ones, which are more acceptable and have a unique aroma of green peppers. Green pepper cooking is very famous in China, such as stuffed green peppers, which is a skillful cooking method. Below, I will teach you how to make stuffed green peppers.

Stuffed green peppers are a traditional famous dish in Sichuan Province, China, using green peppers as the main ingredient and belonging to the Sichuan cuisine. Made with pork and green peppers, it is fresh and fragrant with a slight spiciness, green in color, and suitable for all seasons.

Ingredients:

Green peppers, minced pork, water chestnuts, scallions and garlic, eggs, starch, cooking wine, oyster sauce, soy sauce, dark soy sauce, sugar, and vinegar.

How to make stuffed green peppers:

Step 1: Cut the scallions into chopped scallions, mince the ginger and garlic, and chop the water chestnuts.

Step 2: Add eggs, water chestnut shreds, chopped scallions and garlic, eggs, starch, cooking wine, oyster sauce, soy sauce, and sugar to the minced pork, and stir in a clockwise direction to make it thick and cohesive.

Step 3: Wash the green peppers, dry them, remove the tail end, and scoop out the seeds.

Step 4: Evenly stuff the seasoned meat filling into the green peppers. Heat the pot with some oil and fry the stuffed green peppers over medium heat until they turn golden and wrinkle.

Step 5: Mix an appropriate amount of soy sauce, dark soy sauce, sugar, and a small amount of water evenly, then pour it into the pot.

Step 6: Bring to a boil over high heat, then simmer over medium heat for 10-15 minutes, and thicken the sauce.

Tips:

1

According to personal taste, green peppers with a slightly spicy taste and thicker meat are more delicious. It is better to choose meat filling with a balance of fat and lean.

2

When frying stuffed green peppers, do not use too much heat to prevent the oil from spattering and hurting people.

3

When frying, you can first use chopsticks to pick up the green peppers, stand them up and fry for a while to seal the edges, which can prevent the meat filling from being splashed out when frying.

4

The time to cook the sauce can be slightly longer, until the green peppers become soft and the sauce thickens.