On a hot summer day or an occasional day when you're in a bad mood and lose your appetite, a home-cooked meal that is both appetizing and nutritious can always be the highlight of the table. Today, let's explore a classic dish that combines beauty and deliciousness - stuffed pork with green peppers. This dish is not only bright in color and appetizing, but also has become the darling of countless families with its unique taste and rich nutritional value. What are you waiting for? Hurry up and like and follow and bookmark, so that you can see the food recipes I share every day for the first time.

I. Preparation of ingredients

Ingredients:

Green pepper 4 (medium, choose one with smooth skin and bright color)

Pork Dumplings 300g (It is recommended to use pork meat that is 3 parts fat and 7 parts lean for better taste)

Auxiliary:

Ginger 1 small pieces (shredded)

Garlic 3 cloves (minced)

2 scallions (one cut into sections, one cut into flowers)

Light soy sauce 2 tablespoons

老抽 半大勺（用於上色，可選）

Cooking wine 1 tablespoons

Salt to taste

A pinch of white pepper

Starch 1 tablespoons (for minced meat)

A few drops of sesame oil (Titian)

Shimizu Appropriate amount (for bean paste)

Preparation juices:

Light soy sauce 1 tablespoons

1/2 teaspoon dark soy sauce (for darkening)

Sugar: Small half a spoonful

Small half bowl of water starch (for thickening, adjust the consistency according to personal taste)

Shimizu Appropriate amount

Second, the production steps

1. Green Pepper Processing:

Wash the green peppers, remove the stems and remove the seeds. To maintain the integrity of the green pepper, you can use a small spoon to gently dig away the seeds and white film inside, taking care not to break the walls of the green pepper.

If you are afraid of spicy, you can choose a variety with less spiciness or further remove the white tendons on the inner wall of the green pepper.

2. Prepared meat bean paste:

Place the minced pork in a bowl and add the shredded ginger, minced garlic, green onion, light soy sauce, dark soy sauce, cooking wine, salt, white pepper, starch and a few drops of sesame oil.

Slowly add water to the minced meat, stirring clockwise as you add until the mincing is firm and becomes sticky and elastic. Adding water can make the minced meat more tender and juicy.

Marinate for 10 minutes to allow the minced meat to fully absorb the flavor of the seasoning.

3. Fill green peppers:

Fill the marinated meat filling into the green peppers, try to fill them as full as possible without spilling, which can not only ensure the rich taste, but also avoid the leakage of the meat filling during the cooking process.

4. Stir-fry the green peppers:

Preheat the pan, add a small amount of cooking oil, after the oil is hot, put the stuffed meat with green peppers, side down with the meat filling, and fry slowly over low heat until the meat filling is set and the surface is golden.

Turn over and continue to fry until the skin of the green pepper is slightly charred and a tiger skin pattern appears, so that the aroma of the green pepper will be fully stimulated.

5. Bring to taste:

Move the fried stuffed pork with green peppers to the side of the pan, leave a middle spot, add the remaining minced garlic and chopped green onions, and sauté until fragrant.

Pour in the pre-prepared seasoning sauce, bring to a boil over high heat, turn to low heat, cover the pot, and simmer for about 10 minutes, allowing the green peppers and minced meat to fully absorb the flavor of the soup.

During this period, the green pepper can be gently turned to ensure that both sides are evenly heated and flavored.

6. Thicken and reduce the juice:

When the soup is slightly reduced, open the lid and slowly pour the water starch into the pot, gently pushing with a spatula while pouring to thicken the soup.

The thickened soup adheres better to the green peppers and meat filling, increasing the shine and texture of the wontons.

7. Remove from the pan and serve:

Once the soup has reached the desired consistency, turn off the heat, carefully remove the stuffed pork with green peppers, place it on a plate, and drizzle with the remaining broth.

Finish with a sprinkle of chopped green onions for garnish to add color and aroma.

3. Tips

The choice of green peppers is crucial, try to choose varieties with uniform size and thicker flesh, so that they are not easy to break when filling the meat filling.

The seasoning of the meat filling should be moderate, not too salty, because there is a stewing process later, and the flavor will gradually penetrate.

When frying green peppers, the heat should not be too large, so as not to burn the outside and affect the taste.

When thickening, the proportion of water starch can be adjusted according to personal preference, and those who like more soup can be thickened less, and vice versa.

Fourth, nutritional value

Stuffed pork with green peppers is not only delicious, but its nutritional value should not be underestimated. Green peppers are rich in vitamin C and a variety of minerals, which can promote digestion and enhance immunity; Pork provides high-quality protein and essential fatty acids, which play an important role in replenishing physical strength and maintaining body functions. The combination of the two not only satisfies the needs of the taste buds, but also takes into account the nutritional balance, making it a healthy ravioli suitable for the whole family to share.

In this season of low appetite, you might as well try this green pepper stuffed meat, let the fresh green pepper and mellow meat filling collide on the tip of the tongue to create a different spark, awaken your sleeping taste buds, and enjoy a feast about food!