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1. Wash the peppers. Split each into halves and remove the seeds and pith. Sprinkle cornstarch onto the insides of the peppers.

2. Combine the filling ingredients and stir them well in one direction. Divide the filling mixture into 16 portions. Fill each pepper half with a portion. Smooth top with wet spatula. Set aside on a large plate.

3. Combine the sauce ingredients in a cup and set aside.

4. Preheat a large skillet. Add the peanut oil and lay the filled peppers in upside down. Brown them over moderate heat for 5 minutes. Carefully turn the peppers and cook the other sides for 3 to 4 minutes. Stir the sauce ingredients and pour into the pan. Bring to a boil, cover, and let cook for 2 minutes.

5. Carefully move the peppers meat side up to a serving plate. Serve hot.


China, Canton