The recipe for making meat with low appearance pepper

Health benefits

Soy sauce: nourishes blood, protects teeth, and protects bones

Ingredients and materials

Three small pieces of meat

4 Sichuan peppercorns

Moderate amount of chopped scallions and garlic

Appropriate amount of soy sauce

Oil some

Salt in moderation

Moderate amount of sugar

The recipe for making meat with low appearance pepper

1. [Chop] Cut the meat into foam. Actually, it's best to use pork belly. It doesn't taste too greasy, but feel free.

2. [Marinate] Cut the scallions into small pieces, fry the garlic, add it to the meat, stir with salt, sugar, soy sauce, and finally add some starch water.

3. [Punch] Remove the tip of the pepper, fill it with meat filling, and use chopsticks to punch it inside. Don't fill it too much, just make one.

4. [Stew] Put oil in the pot and heat it up to 60%. Then put the chili peppers in the pot and fry them. The surface of the chili peppers must be wiped clean and not wet, otherwise they are easy to splash when put into the pot (unfortunately, they have already been scalded tonight)

5. [Juice] Mix soy sauce, sugar, salt, starch, and water in moderation. When the surface of the green pepper turns golden, pour it in and add some hot water to stew for about 10 minutes, then collect the juice. Paired with a bowl of white rice, it's refreshing!!

Tips

Fry over low heat with some fatty meat to make it taste better.

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