Stuffed Green Bell Peppers

Method10 steps

1. 1

   Prepare the Filling

   准备馅料

   Wash the pork and mince it into ground meat. Mince the ginger and chop the scallions into rings.

   猪肉洗净剁成肉馅，姜切末，葱切葱花。

   ⏱5 min

   • 💡 Hand-mincing meat gives a better texture than using a meat grinder手工剁肉比机器绞肉更有口感
   
2. 2

   Season the Meat Filling

   调味肉馅

   Add the minced ginger, scallion rings, 15ml light soy sauce, 5ml dark soy sauce, 3g salt, and optionally cooking wine (Shaoxing), oyster sauce, egg, starch, white pepper powder, and white sugar to the ground meat.

   肉馅中加入姜末、葱花、生抽 15ml、老抽 5ml、食盐 3g，以及可选的料酒、蚝油、鸡蛋、淀粉、白胡椒粉和白糖。

   ⏱2 min

   • 💡 Adding seasonings in batches makes it easier to mix evenly分次加入调料更易拌匀
   
3. 3

   Stir to Bind

   搅拌上劲

   Stir the meat filling in one direction until it becomes sticky and well-bound, then marinate for 10 minutes.

   朝一个方向搅拌肉馅至粘稠上劲，腌制 10 分钟。

   ⏱10 min

   • 💡 Binding the meat is key to achieving a springy texture上劲是口感弹牙的关键
   
4. 4

   Prepare the Green Bell Peppers

   处理青椒

   Wash the green bell peppers and remove the stems. Use chopsticks to carefully scoop out the seeds and white pith inside, keeping the peppers intact and unbroken.

   青椒洗净去蒂，用筷子小心挖去内部的籽和白筋，保持完整不破。

   ⏱3 min

   • 💡 Removing the white pith reduces the spiciness去净白筋可以降低辣度
   
5. 5

   Coat the Inside with Starch

   内壁挂粉

   Sprinkle about 5g of dry starch inside the green bell peppers and shake to coat evenly.

   在青椒内壁撒入约 5g 干淀粉，摇晃均匀。

   ⏱1 min

   • 💡 Starch acts as "glue" to prevent the meat filling from falling out during frying淀粉是防止煎制时肉馅脱落的“胶水”
   
6. 6

   Stuff the Peppers with Meat

   酿入肉馅

   Stuff the meat filling into the green bell peppers, filling them as full as possible but not too tightly to avoid bursting.

   将肉馅塞入青椒中，尽量填满但不要太紧以防撑破。

   ⏱5 min

   • 💡 You can use a piping bag to help fill the peppers可以使用裱花袋辅助填充
   
7. 7

   Prepare the Sauce

   调酱汁

   In a bowl, combine 15ml light soy sauce, 5ml dark soy sauce, and 100ml water. Optionally add 5g starch and stir until well mixed.

   碗中加入生抽 15ml、老抽 5ml、清水 100ml，可选加入淀粉 5g，搅拌均匀。

   ⏱1 min

   • 💡 Preparing the sauce in advance prevents a rush when cooking提前调好汁可以避免下锅时手忙脚乱
   
8. 8

   Pan-Fry to Tiger-Skin Color

   煎制虎皮

   Heat the wok and add cooking oil. When the oil is 50-60% hot, place the stuffed peppers in the wok (meat side down first). Pan-fry over medium-low heat until all sides turn tiger-skin brown, then remove from the wok.

   热锅倒油，油温五六成热时放入青椒（肉面朝下先煎），中小火慢煎至各面呈虎皮色，盛出。

   ⏱5 min

   • 💡 Frying to a tiger-skin color is the soul of this dish's flavor煎出虎皮色是这道菜的风味灵魂
   
9. 9

   Simmer to Absorb Flavors

   焖煮入味

   Leave a little oil in the wok and sauté minced garlic until fragrant. Pour in the sauce and bring to a boil. Add the stuffed peppers, cover with a pot lid, and simmer over medium-low heat for 5-8 minutes.

   锅留底油爆香蒜末，倒入酱汁烧开，放入青椒盖盖中小火焖煮 5-8 分钟。

   ⏱8 min

   • 💡 Simmering softens the peppers and lets them absorb the savory meat flavor焖煮能让青椒变软并吸收肉鲜味
   
10. 10

    Reduce the Sauce over High Heat

    大火收汁

    Uncover and reduce the sauce over high heat until it becomes glossy and coats the peppers, then serve.

    开盖大火收汁至汤汁油亮包裹青椒，即可出锅。

    ⏱1 min

    • 💡 Don't reduce the sauce completely; a little leftover sauce is delicious over rice汤汁不要全收干，留一点拌饭非常香