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‘Yong Tau Foo’ Stuffed Green Chilli
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Ingredients
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14 to 15 pcs green chilli
280g minced pork
Garlic, minced
White pepper, 3 dashes
Light soya sauce, 1 tbsp
Dark soya sauce, 4 tbsp
Water, 3tbsp
Methods
- Marinate minced pork with white pepper and light soya sauce.
- Clean and cut slits on the green chillies (at the side where the 'tail' curves in). Remove the insides of the chillies.
- Stuff the marinated pork into the chilli.
- Air-fry the chillies at 180 deg for 5 minutes. Shake it gently and air-fry for another 160 deg for 6 minutes. You can use oil to fry it as well (that's what I did before I have an Air Fryer). So long the skin of the chillies are a little wrinkled, it's done.
- Heat oil in wok and toss in the garlic.
- Once garlic is brown, toss in the chillies.
- Add water and dark soya sauce, stir well and serve!
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