The practice of stuffing meat is similar. The meat stuff here is the same formula that I used to write “bean brewed meat”. You can adjust it according to your own taste.
Cut the mushrooms into pieces, cut the shallots into chopped green onion, mix well with the lean meat, add the appropriate amount of cooking wine, salt and soy sauce, add a little sesame oil, and marinate for one to two hours.
After marinating, put the meat in a steamer for about 15 minutes.
Take the red pepper, cut the top about one centimeter along the top, use a knife to hollow the inside of the red pepper, and the other two peppers are made in the same way.
Remove the meat from the steamer and fill the meat into three peppers.
Put the three peppers filled with meat into the steamer and steam for about 5 minutes.
Go out and enjoy
If the raw meat stuffing is filled into the pepper and steamed in the pot at the beginning, the pepper may become soft and discolored due to water absorption, which affects the appearance. Therefore, the method of steaming the meat and then filling the pepper is used here. If you want the gravy to soak in the pepper and enhance the taste of the pepper, you can directly fill the raw meat with steamed vegetables.