Stuffed Sweet Peppers
Bell peppers are charred, peeled, and deseeded, then stuffed with a minced pork filling and steamed. The dish is finished with a light cornstarch sauce drizzled over the top.
Ingredients
Sweet peppers (roasted over high heat until wrinkled, peeled and deseeded)
500g
Pork (half lean, half fat, finely minced)
100g
Sichuan salt
2g
MSG
2g
Ginger and scallion juice
10g
Egg white (mixed with bean starch to make egg white starch mixture)
45g
Bean starch (mixed with egg white to make egg white starch mixture, or used for thickening)
30g
Clear soup
200g
Chicken fat
10g
Cooking wine
10g
Instructions
1
Prepare the sweet peppers
Roast the sweet peppers over high heat until wrinkled all over. Remove the skin, stem, and slice off the top as a lid. Remove all the seeds.
2
Prepare the meat filling
Finely mince the pork and mix well with the egg white starch mixture, Sichuan salt, MSG, and ginger-scallion juice.
3
Stuff and steam
Stuff the meat filling into the sweet peppers, replace the lids, and seal the openings with the egg white starch mixture. Arrange them in a steaming bowl, seal the bowl with parchment paper, and steam over high heat for about 20 minutes (until the filling is cooked). Remove from heat.
4
Plate and sauce
Remove the parchment paper and arrange the peppers on a plate in a plum blossom shape (lids not used). In a wok, combine the clear soup, cooking wine, and MSG; bring to a boil. Thicken with water bean starch to a light consistency, drizzle in the chicken fat, and pour over the stuffed peppers. Serve.
