THE CHINESE COOK BOOK
155
STUFFED GREEN PEPPERS
饟
YUNG辣
LAR椒
CHU
- 18 green peppers
- 3 pounds pike, ground
- 2 tablespoonfuls Chinese ham dice
- 2 Chinese onions, diced
- ½ cup salted almonds, diced
(a) Put the pike in a small amount of salt water and stir for ½ hour. Then mix with the ham, onions, and almonds.
(b) Cut the peppers into halves, take out the seeds, and fill with the pike, ham, etc. Fry in boiling oil until yellow.
(c) Cook in primary soup for ½ hour.
(d) Add a gravy made of Chinese sauce, a few drops of sesamum-seed oil, sweet sauce, and cornstarch.
Garnish with parsley.
