翡翠椒釀肉 Stuffed Green Pepper with Pork

材料 Ingredients
絞肉 150公克 (150g. ground pork)
翡翠辣椒 10支 (10 pieces small green pepper)
蔥花 1大匙 (1 tbsp. chopped green onion)


調味料 Seasonings
(A)
蒽屑 1茶匙 (1 tsp. chopped green onion)
醬油 1茶匙 (1 tsp. soy sauce)
鹽 1/4茶匙 (1/4 tsp. salt)
麻油 1/4茶匙 (1/4 tsp. sesame oil)
太白粉 1茶匙 (1 tsp. cornstarch)
水 2大匙 (2 tbsp. water)

(B)
醬油 1茶匙 (1 tsp. soy sauce)
糖 1大匙 (1 tbsp. sugar)
醋 1大匙 (1 tbsp. vinegar)
鹽 1/4茶匙 (1/4 tsp. salt)
水 1杯 (1 cup water)
麻油 數滴 (a few drops of sesame oil)


做法 Procedures
1.絞肉中加蒽屑再刴一下，放在碗中，加其他調味料(A)拌勻。
chop the ground port and chopped green onion again for a while, mix with other seasonings (A) in a bowl.

2.翡翠辣椒去蒂頭，由頂端挖出籽，尾端切一個小刀口。
Cut off the steam of green pepper, remove all the seeds inside. Make a small cut near the end.

3.紋肉餡放入塑膠袋中，袋角剪一個小洞，將肉餡擠入翡翠椒中，盡量擠滿一點。
Put the meat in a plastic bag, cut a small hole in a corner of the plastic bag. Squeeze the meat into green pepers, make the pepper as full as you can.

4.炒鍋中加墊大匙油，以小火煎青椒，待表面微黃，淋下醬油、糖、醋、鹽和水。
Heat 1 tablespoon of oil to fry green peppers over low heat. When the surface browned, add seasonings (B), (except the sesame oil).

5.先煮滾後改小火，燒約8~10分鐘至汁收乾，滴下麻油。
Cook over low heat after it toils. Cook for 8~10 minutes until the sauce observed, add sesame oil at last.

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1.煎釀青椒時，可將肉面先煎一下，使肉收縮凝固，且更有肉香。
Fry the meat side for a few seconds first to seat the juice, and the taste will be better.
2.沒有翡翠椒時，可用小的青椒或大的綠辣椒代替。
You may use the small sized green pepper if you can not find the light green ones.

※本食譜來自「辣翻天」一書，作者程安琪，旗林文化出版社有限公司出版。