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Stuffed peppers spicy sauce | Till Terre's recipe transcription

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Chill Tele

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Ingredients

green pepper : 2 pieces
onion : 1/8 piece
Minced pork : 100g
potato starch : a little
Soy sauce : 1 tsp
Pepper : a little
Sesame oil : 1 tablespoon
Boiled soybeans : 30g
Chicken soup : 10cc
sugar : 1/2 tbsp
Garlic : 1 tsp
Chili Oil : 1/2 tbsp
Soy sauce : 1/2 tbsp
Oyster sauce : 1/2 tbsp

Time required

30minutes

Procedure

1) Cut onions 00:28
Finely chop the onion.
2) Cut peppers 00:43
Cut the peppers in half vertically, remove only the calyx, make a notch only inside the calyx, and remove the seeds.
3) Put potato starch on the inside of the peppers 01:30
Put the potato starch firmly on the inside of the peppers and beat off the excess flour.
4) Sprinkle the onions with potato starch 01:40
Sprinkle the onions with potato starch.
5) Boil soybeans 01:56
Coarse the boiled soybeans.
6) Make bean paste 02:23
Add pepper and soy sauce to minced pork and knead well, then add 4 and 5 and knead further.
7) Pack the bean paste in peppers 02:49
Fill the peppers with red bean paste, sprinkle the potato starch on the meat before baking, and tap it by hand so that the potato starch adheres to the whole.
8) Make sauce 03:09
Add chicken soup, soy sauce, oyster sauce, sugar, garlic, and chili oil and mix.
9) Bake stuffed peppers 03:39
Add sesame oil with the meat side down and bake the meat firmly.
10) Add sauce 04:17
When the meat is browned, add the sauce, cover and steam for about 2 minutes, then turn the pan to entangle the taste.
11) Arrange 04:59
Serve with the meat side up.

Point

・ Simply add boiled soybeans to minced pork to soften it.
・ First, bake only the meat surface to bring out the aroma.
・ When you start to bake the meat, leave it until it becomes brown without tampering.
・ By steaming with sauce, the taste is firmly attached and does not collapse.
・ For meat stuffing, even if the meat surface is burnt, turn it over and steam it without baking. By steaming, the peppers are colorfully finished.
・ If you add onions to the meat, the meat will not become hard and the sweetness will increase.
・ The surface of the onion is coated by sprinkling it with potato starch, and when it is ignited, water does not come out, so it does not become watery.
・ Since the meat surface is sprinkled with potato starch, the sauce will thicken when steamed.