尖椒酿肉

Pork-Stuffed Peppers with Black Bean and Garlic Sauce
尖椒酿肉

佐料：生抽1汤匙，蒜蓉豆豉1/2汤匙，砂糖1/3汤匙，水100毫升

主料：尖椒5支

肉馅 (10 只尖椒用量)：猪肉末100克，葱花1汤匙，生姜末1/2汤匙，淀粉1/2汤匙，水50毫升，生抽1/2汤匙，盐，白胡椒粉 。

做法：

  1. 将所有的肉馅料混合，搅拌均匀， 水按照肉馅的干湿程度适当调节。
  2. 尖椒切去蒂，轻轻的用筷子去除辣椒籽。
  3. 将肉馅填入尖椒里，尽量塞满。
  4. 油锅烧热，摸一层薄油，放入尖椒，中火煎5分钟，煎的过程中需要翻面。
  5. 倒入少许油，将佐料混合均匀，倒入锅中。盖盖，中火闷煮10分钟。开盖，转高火，煮到酱汁浓稠。

INGREDIENTS

  • 1 tbsp light soy sauce
  • ½ tbsp Black bean and Garlic sauce
  • 1/3 tbsp sugar
  • 100ml cold water
  • 2 tbsp vegetable oil

For the filling (for 10 peppers)

  • 100g Pork mince
  • 1 tbsp spring onion, minced
  • ½ tbsp fresh ginger, minced
  • ½ tbsp cornstarch
  • 50ml cold water
  • 1 tbsp light soy sauce
  • 1 tsp white pepper powder
  • 1 tsp salt

COOK’S TIPS

  1. Mix the ingredients of filling for the stuffing, and blend thoroughly.
  2. Slice the tops off the pepper and remove the seeds, while leaving the pods whole.
  3. Stuff the peppers with the mixture, packing it in firmly but also taking care not to break the pepper.
  4. Heat a pan and grease the pan with a little oil. Fry the peppers for 5 minutes over medium heat, turning as required.
  5. Add 2 tbsp oil into the pan. Mix the light soy sauce, black bean and garlic sauce, sugar, and cold water. Pour the mixture over the pepper. Over the pan and simmer for 10 minutes, uncover the pan and turn up the heat, cook until the sauce reduce to a stick coating.
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