Ingredients
200 g (about 7 oz) clear broth, 500 g (about 1 lb) sweet bell peppers, 100 g (about 3.5 oz) fatty pork.
Seasonings
2 g Sichuan salt, 2 g MSG, 45 g egg white, 30 g bean starch, 10 g each of chicken fat, cooking wine, and ginger-scallion juice.
Instructions
1. Roast the bell peppers over high heat until the skin wrinkles all over, then remove the skin, stems, and caps; cut off the top near the stem to use as a lid, and discard the seeds.
2. Finely mince the pork, then mix with egg white and cornstarch slurry, Sichuan salt, MSG, and ginger-scallion juice until well combined. Stuff this mixture into the bell peppers, replace the tops, and seal the openings by brushing with egg white and cornstarch slurry to secure. Arrange the stuffed peppers one by one in a steaming bowl, seal the bowl's mouth with oiled paper, and steam over high heat for about 20 minutes. Remove, discard the paper, and arrange the peppers on a plate in a plum blossom pattern.
3. Bring clear broth, cooking wine, and MSG to a boil in a wok, thicken with a light water starch slurry, drizzle with chicken fat, and pour over the stuffed bell peppers. This dish is beautifully presented with vibrant red color, savory and tender texture, a hint of spiciness balanced with sweetness, and a refreshing, clean taste.