Red Peppers Stuffed with Pork

Name: Red Peppers Stuffed with Pork
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Cuisine: Chinese
Ingredients: 500 g Pickled fresh red peppers (cut at the stem end to remove the core); 300 g Pork (minced into a paste); 15 g Golden hook shrimp (washed and minced); 15 g Rehydrated shiitake mushrooms (washed and minced); 1 Egg; 50 g Garlic cloves; MSG, to taste; Salt, to taste; Wet cornstarch (for the filling and sealing), to taste

A classic Hunan cuisine specialty, boasting a glossy bright red appearance, fresh aromatic flavor, and perfectly balanced sour and spicy notes.

1h 15m

Easy

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Ingredients

Pickled fresh red peppers (cut at the stem end to remove the core) 500 g

Pork (minced into a paste) 300 g

Golden hook shrimp (washed and minced) 15 g

Rehydrated shiitake mushrooms (washed and minced) 15 g

Egg 1

Garlic cloves 50 g

MSG to taste

Salt to taste

Wet cornstarch (for the filling and sealing) to taste

Instructions

Step 1

Mince the pork into a paste. Wash and mince the shrimp and shiitake mushrooms. Combine with the pork paste, egg, MSG, salt, and cornstarch to make a filling.

Step 2

Make a cut at the stem end of the pickled red peppers and remove the cores. Stuff each pepper with the meat filling and seal the opening with wet cornstarch. Fry until about 80% cooked, then remove. Arrange the peppers bottom-down in a bowl, scatter the garlic cloves on top, and steam until fully cooked. Drain off the reserved juice and invert the peppers onto a serving plate.