Manganji Chili pepper minced meat and sweet potato
This recipe is an adaptation of the basic wonton sauce. The original recipe calls for edamame soybeans, but this recipe does not require them
How to make it
1
Cut the manganji peppers in half lengthwise and remove the seeds
2
Lightly coat the inside with potato starch and stuff with the basic wonton filling (see separate recipe). Arrange on a baking tray lined with parchment paper, place in a steamer and steam for about 4 minutes
3
Make the minced meat sauce. Heat salad oil in a frying pan over high heat and fry the minced pork. Add chopped ginger and white onion to bring out the aroma, then add [A]. Once everything is mixed, add white pepper and sesame oil and remove from heat
4
Arrange the steamed [2] in a serving dish and pour the minced meat sauce over it. Finish by topping with powdered Japanese pepper to taste
Ingredientsfor 2 people
-
- Manganji chili peppers
- Three
-
- Basic wonton sauce (with edamame beans)
- About 50g
-
- potato starch
- A little
-
[Minced meat filling]
- Milk pork
- 30g
-
- Salad oil
- 1 tsp
-
- ginger
- 1 tsp
-
- White leek
- 1 tablespoon
-
[A]
- Shaoxing wine
- 1 tablespoon
-
- soy sauce
- 1 tablespoon
-
- sugar
- 1.5 tbsp
-
- Chinese soup
- 1.5 tbsp
-
- White pepper
- A little
-
- Sesame oil
- 1 tsp
-
- for sansho pepper powder For use as a topping (
- A little
[PR]
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