Manganji chili pepper stuffed meat
A recipe made from basic wonton bean paste. The recipe that we refer to includes edamame, but this recipe does not require edamame to be added. Water will come out when steamed, but it is packed with plenty of flavor so be careful not to throw it away.
How to make it
1
Cut off the tip and slurp part of the Manganji chili pepper and cut it into 2 equal parts. Remove the seeds, sprinkle with potato starch and stuff it with basic wonton bean paste (see separate recipe).
2
Place in a steamer and steam for about 5 minutes.
3
Place a frying pan over high heat, add scallion oil, ginger, and a versatile sauce and lightly simmer. Add steamed [2] with the soup and add the sauce.
4
Remove from the heat and serve in a bowl. Place the remaining sauce in the frying pan and finish.
Ingredients for 2 people
-
- Manganji Chili peppers
- Three
-
- Basic wonton bean paste (with edamame)
- About 50g
-
- potato starch
- A little
-
- Scallion oil
- 1 tsp
-
- Chop ginger
- 1/2 tsp
-
- All-purpose loaf
- 3 tablespoons
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