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Raw green peppers stuffed with meat｜Recipe written by cooking researcher Ryuji's buzz recipe |

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Cooking expert Ryuji's buzz recipe

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Ingredients

green pepper : Three
豚ひき肉 : 160g
にんにく : 2片
塩こしょう : 適量
サラダ油 : 小さじ1
豆板醤 : 小さじ2
甜麵醬 : 小さじ2
酒 : 小さじ1
味の素 : 3振り
花椒 : お好み
Round sliced pepper : お好み
ラー油 : お好み

Time required

20minutes

Procedure

1) Prepare 01:35
Cut the peppers in half with a kitchen knife and remove the seeds and cotton.
Place in a bowl of cold water and keep in the refrigerator.
Peel the garlic and chop it.
Finely chop the pepper seeds and cotton and keep them with the garlic.
2) Fry in a frying pan 03:10
Add vegetable oil to a frying pan and light it.
Add salt and pepper to minced pork and spread in a frying pan.
Make a burn without moving too much.
Lightly loosen the whole and add 1 garlic, pepper seeds and cotton.
3) Season 05:01
Add doubanjiang to 2 and fry.
Next, add Tianmian sauce and fry.
Add sake and Ajinomoto and stir fry.
4) 仕上げる 06:15
Drain the peppers from 1 and place them on a plate.
Fill with 3 meat miso.
Sprinkle with pepper, sliced pepper, and chili oil if you like, and you're done.

Point

・ A recipe for eating raw bell peppers with stir-fried meat in a mala style. Recommended for snacks.
・ For small peppers, you may increase the number. By removing the seeds and cotton cleanly, you can put a lot of meat on it.
・ Soaking peppers in cold water improves the texture.
・ Lard may be used instead of salad oil.
・ In step 2, the minced pork does not move much, and the savory flavor increases by adding grilled meat.
・ Adjust the amount of doubanjiang because the amount of salt varies depending on the manufacturer. (This time, we used 11.2g of salt per 100g)
・ Fry the doubanjiang once to make it fragrant.
・ Adding Doubanjiang adds spiciness, umami and depth, and adding Tianmian sauce adds sweetness and richness.
・ For those who are not good at spicy food, adjust the amount of finished pepper, sliced pepper, and chili oil.