Peppers stuffed with pork and mushrooms
|4 Poblano peppers|
|500g minced pork|
|2 Tbsp of dehydrated cat's ear mushrooms, rehydrated 10 min in lukewarm water, cut into julienne strips|
|A handful of cellophane vermicelli soaked for 10 minutes in lukewarm water and finely chopped|
|1 Tbsp of soy sauce|
|1 Tbsp of salt|
|1 Tbsp of sugar|
|1 tbsp of peppercorns|
|2 tbsp of finely chopped onion|
|1 garlic clove finely chopped|
1- Wash the peppers well in water.
2- Remove some of the peppers and empty them carefully.
3- In a bowl, put all the ingredients together and mix well without kneading too much.
4- Place all the peppers in a daisy that can fit over a pot of water.
5- Cook for about 20 minutes.
6- Serve with rice.
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