Red Pepper Stuffed with Pork
A Hunan-style home-cooked dish: deseeded pickled red peppers stuffed with a savory meat filling and steamed until tender. The peppers retain their bright color while the filling becomes rich and flavorful.
Ingredients
Pickled red fresh peppers (cut at the stem and remove seeds)
500g
Pork (minced)
300g
Dried shrimp (cleaned and chopped)
15g
Soaked shiitake mushrooms (cleaned and chopped)
15g
Egg
1
Garlic cloves
50g
MSG (for filling)
to taste
Salt (for filling)
to taste
Starch (for filling)
to taste
Wet starch (for sealing)
to taste
Instructions
1
Prepare the filling
Mince the pork, clean and chop the shrimp and mushrooms, then add to the minced pork along with egg, MSG, salt, and starch to make the filling.
2
Stuff the peppers
Cut the pickled red peppers at the stem, remove the seeds, stuff with meat filling, seal with wet starch, deep-fry until 80% cooked, then remove.
3
Steam
Place them bottom-side down in a bowl, sprinkle with garlic cloves, steam until cooked through, drain the juices and invert onto a plate.
4
Thicken sauce
Add seasonings to the original broth, thicken with starch, and pour over the red peppers to serve.
