How to make fermented Chili from tiger skin?

Ingredients: 250g pork belly, 3 green peppers, half a slice of ginger, 2 cloves of garlic, chopped green onion 1 spoon, Jiang Mo 1 spoon, soy sauce 1 spoon. One scoop of cooking wine, one scoop of oyster sauce, one scoop of salt, two scoops of starch, and egg 1.

Exercise:

1, choose the pig with meat in front, the ratio of fat to thin is 3: 7, remove the pig skin, and then change the knife and cut it into large pieces.

2. Chop the pork into minced meat, or directly use the meat grinder to make minced meat.

3. Add a spoonful of chopped green onion, a spoonful of Jiang Mo and a spoonful of soy sauce. A spoonful of cooking wine. A spoonful of oyster sauce and a spoonful of salt.

4. add another egg.

5. Fully grasp the stirring with your hands. When stirring the meat stuffing, you must face in one direction, otherwise the meat stuffing will easily spread out.

6. Then add two spoonfuls of starch and mix well again.

7. After cleaning the seeds of green peppers, cut them into small pieces.

8. Put the mixed meat stuffing in and plug the meat stuffing tightly.

9. After filling the meat stuffing, stick dry starch on it.

10, pour less oil in the pot, and the oil will cover the bottom of the pot. Add green peppers when the oil temperature is 50%, and fry the meat noodles first.

1 1, then put the green pepper down, fry it slowly over low heat, and turn the green pepper constantly to make it look like tiger skin.

12. Pour out the excess oil and add the minced garlic.

13, another spoonful of soy sauce and a small bowl of water.

14. Cover the pot and stew for three minutes. Uncover the pot and turn the green pepper over and continue to stew for three minutes.

15, then collect the thick soup with strong fire and sprinkle with chopped green onion.

16, delicious stuffed meat with green peppers is ready.

Tips:

1, when we choose meat, we'd better choose fat pigs, with meat in front, not too thin and not too fat, just 3:7.

2. When choosing green peppers, try to choose thicker, straighter and the same size.

3. when frying, fry the minced meat noodles first, and then fry them to tiger skin. Be sure to fry it slowly with a small fire.

4. Because the dry starch sticks to the green pepper meat, there is no need to thicken it. Finally, just put away the thick soup and pour it on the green pepper.