Hakka Stuffed Peppers
ID: 0d630894...
This Hakka stuffed pepper dish features a rich texture with juicy, bouncy pork filling and charred, 'tiger-skin' pepper exteriors. Enhanced with black fermented beans and perilla leaves, it is a classic, ultra-appetizing home-style dish.
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🍳 Cooking Flow
Cut the peppers into segments and remove the seeds; mince the pork until it has a slightly coarse, textured consistency. → Add seasonings, cornstarch, and scallion-ginger water to the pork, mixing in one direction until sticky, then beat the mixture repeatedly until bouncy; stuff into the pepper segments. → Heat oil in a pan and pan-fry the stuffed peppers until the skins blister into 'tiger-skin' patterns; add minced garlic and fermented black beans to sauté, then deglaze with rice wine. → Add water, light soy sauce, and sugar; cover and braise for 2-3 minutes until cooked through, then reduce the sauce over high heat and thicken with a light starch slurry. → Before serving, sprinkle with chopped perilla leaves and sesame oil, toss briefly to combine, and plate.
Cooking Steps
Brief Cooking Order
Cut the peppers into segments and remove the seeds; mince the pork until it has a slightly coarse, textured consistency. → Add seasonings, cornstarch, and scallion-ginger water to the pork, mixing in one direction until sticky, then beat the mixture repeatedly until bouncy; stuff into the pepper segments. → Heat oil in a pan and pan-fry the stuffed peppers until the skins blister into 'tiger-skin' patterns; add minced garlic and fermented black beans to sauté, then deglaze with rice wine. → Add water, light soy sauce, and sugar; cover and braise for 2-3 minutes until cooked through, then reduce the sauce over high heat and thicken with a light starch slurry. → Before serving, sprinkle with chopped perilla leaves and sesame oil, toss briefly to combine, and plate.
Introduction
This Hakka stuffed pepper dish features a rich texture with juicy, bouncy pork filling and charred, 'tiger-skin' pepper exteriors. Enhanced with black fermented beans and perilla leaves, it is a classic, ultra-appetizing home-style dish.
Step 1
Rinse the green peppers thoroughly under running water, then pat dry. (When selecting, straight peppers are generally less spicy, while curved ones are spicier; choose according to preference).
Step 2
Remove the pepper stems and cut the peppers into 4-5 cm segments.
Step 3
Insert the handle of a small spoon into the pepper segments and rotate to remove all seeds and membranes; clean and set aside.
Step 4
Mince the semi-fatty pork into a filling; there is no need to mince it too finely, as retaining some texture improves the mouthfeel.
Step 5
Prepare scallion-ginger water: mince the old ginger, cut the scallions into large segments, place in a bowl with cooking wine and water, knead forcefully with your hands for about half a minute, and extract the ginger-scallion juices for later use.
Ingredients List
Important Notes
It is recommended to use front leg pork for the filling, as it is more tender, smooth, and flavorful than standard pork belly. 💡
The meat filling must be mixed in the same direction and then 'beaten' or slammed against the bowl; this is the key secret to ensuring the filling is firm and bouncy. ⚠️
Stuff the meat filling as tightly as possible, otherwise, the meat may shrink and detach from the pepper during frying and braising. 🍳
Perilla leaves must be added just before serving; if added too early, the aroma will easily dissipate under high heat. ✨
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