Recipe: Shrimp, pork, stuffed pepper

Home Cooking Recipe: Shrimp, pork, stuffed pepper

Notes:

Even in the summer, it is indispensable to have a rabbit paper house that wants to eat meat. Can it make the big meat dish not so greasy? The answer is to add fresh material to the meat, accompanied by a bright side dish. Select the pig pork with only 18% fat by hand, knead it into pork, add the hand-striped fresh shrimp, and cut into large grains, which makes the meat with a little sweetness. Packed in a beautiful red pepper, the color pepper is sweet and not spicy, rich in multivitamins (including Vc哟 with whitening ingredients) and trace elements. Also very suitable for summer practical. Paired together, although it is a veritable big meat dish, it makes people shine brightly~ all of a sudden reduces the guilt of eating meat~~(The above is a broken thought that reduces guilt, but it sounds like Ad word?!~) And this dish is also 0 fume, 0 can complete the oven dish, suitable for lazy, sultry, home people.. various people 哟...

Ingredients:

Steps:

  1. Home Cooking Recipe: Pour the pork into a meat chop and mix the pork seasoning with it. (I strongly recommend doing pork simmer, don't buy pork simmer outside, and your own meat is good and healthy)

    Pour the pork into a meat chop and mix the pork seasoning with it. (I strongly recommend doing pork simmer, don't buy pork simmer outside, and your own meat is good and healthy)

  2. Home Cooking Recipe: Smash the fresh shrimp into granules, add cooking wine, and grab the pepper slightly.

    Smash the fresh shrimp into granules, add cooking wine, and grab the pepper slightly.

  3. Home Cooking Recipe: Mix pork and shrimp meat and mix well into the cut pepper

    Mix pork and shrimp meat and mix well into the cut pepper

  4. Home Cooking Recipe: Preheat the oven to 180 degrees and bake for about 25 minutes. (Depending on the size of the pepper, the thickness of the meat may vary. Please adjust it yourself.)

    Preheat the oven to 180 degrees and bake for about 25 minutes. (Depending on the size of the pepper, the thickness of the meat may vary. Please adjust it yourself.)


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