# 过春节了，青椒就这样吃，加2个鸡蛋，不炒不凉拌，上桌瞬间扫光 Source: https://www.youtube.com/watch?v=4mRkt-5FMME Recap page: https://rapidrecap.app/video/4mRkt-5FMME Generated: 2026-01-26T09:04:16.955+00:00 --- ## Quick Overview The video demonstrates how to make savory stuffed green peppers (Qingjiao) with a seasoned pork filling, which are then pan-fried and steamed, finally topped with a flavorful garlic, chili, soy sauce, and oyster sauce mixture, resulting in a dish that is juicy, fragrant, and slightly spicy, perfect for a festive meal. **Key Points:** - The recipe involves stuffing chopped green peppers with a seasoned ground pork mixture made from pork, two eggs, salt, soy sauce, oyster sauce, and pepper. - The green peppers are chopped into 3cm segments, deseeded, and then filled with the meat mixture using a piping bag (01:38-01:49). - The stuffed peppers are first pan-fried on medium-low heat for about two minutes per side until golden brown (01:57-02:04). - After frying, the peppers are placed on a bed of sliced carrots and steamed for eight minutes after the water boils (02:25-02:28). - A flavorful sauce is prepared by sautéing minced chili and garlic, then adding a mixture of soy sauce, oyster sauce, sugar, starch, and water, simmering until thickened (03:00-03:18). - The finished stuffed peppers are topped with the thickened sauce, garnished with more minced garlic, chili rings, and chopped scallions, resulting in a dish that is savory, juicy, and slightly spicy (03:26-03:39). ![Screenshot at 01:47: The moment where the prepared seasoned pork filling is being piped into the hollowed-out segments of green pepper, demonstrating the stuffing technique.](https://ss.rapidrecap.app/screens/4mRkt-5FMME/00-01-47.jpg) **Context:** This cooking tutorial presents a detailed method for preparing stuffed green peppers (Qingjiao Rou Song or similar), a savory dish often featured during Chinese New Year celebrations. The process emphasizes creating a flavorful, juicy filling and a complementary savory sauce to enhance the natural flavor of the peppers. ## Detailed Analysis The preparation begins by gathering the core ingredients: green peppers and eggs (00:00). The cook first prepares the meat filling by cutting pork into small cubes (00:05), adding aromatics like scallions and ginger which are also chopped (00:13-00:17). The pork, scallions, and ginger are then processed into a paste in a food processor (00:20). This ground meat is transferred to a bowl, mixed with two eggs (00:29), salt, soy sauce, oyster sauce, and pepper (00:33), and stirred until it reaches a stringy consistency (00:41). Separately, the green peppers are cleaned, cut into 3cm thick segments, and deseeded (00:59-01:12). Peeled carrots are sliced and arranged on a plate to form a base (01:17-01:28). The prepared meat filling is piped into the hollowed pepper segments (01:43-01:49). These stuffed peppers are then placed in a hot pan with oil and pan-fried over medium-low heat for about two minutes per side until golden brown (01:33-02:04). After frying, the peppers are transferred onto the carrot-lined plate and steamed for eight minutes (02:25). While steaming, a finishing sauce is made by quickly sautéing minced chili and garlic (03:00-03:08), then adding a slurry mixture of soy sauce, oyster sauce, sugar, starch, and water, cooking until the sauce thickens (03:10-03:16). Finally, the steamed stuffed peppers are drizzled generously with this savory sauce, garnished with fresh chili rings and chopped scallions, resulting in a highly aromatic and delicious dish (03:26-03:39). ### Preparation of Meat Filling - Pork is cubed and processed with scallions and ginger - Mixing with 2 eggs, salt, soy sauce, oyster oil, and pepper - Stirred until it achieves a stringy texture (00:05-00:47) ### Preparing Peppers and Assembly - Green peppers are cut into 3cm sections and deseeded - Meat filling is piped into the hollowed peppers (00:59-01:49) - Sliced carrots are used as a decorative and functional base on the serving plate (01:25-01:28) ### Cooking Process - Stuffed peppers are pan-fried on medium-low heat until both sides are golden brown (approx. 5 minutes total) (01:57-02:04) - The peppers are then steamed for eight minutes after the water boils (02:25-02:28) ### Sauce Preparation - Minced chili and garlic are sautéed in hot oil until fragrant (03:00-03:08) - A thickening sauce made from soy sauce, oyster oil, sugar, starch, and water is added and cooked until viscous (03:10-03:16) ### Finishing and Plating - The cooked peppers are removed from the steamer and arranged on the carrot base (03:22-03:25) - The prepared sauce is generously poured over the stuffed peppers (03:26-03:30) - Garnished with fresh chili rings and scallions for color and flavor (03:32-03:37) ![Screenshot at 00:03: Initial ingredients displayed: several long green peppers and two eggs in a wicker basket.](https://ss.rapidrecap.app/screens/4mRkt-5FMME/00-00-03.jpg) ![Screenshot at 00:20: The prepared pork, scallion, and ginger mixture is added to the food processor to be minced into a paste.](https://ss.rapidrecap.app/screens/4mRkt-5FMME/00-00-20.jpg) ![Screenshot at 01:47: The seasoned meat filling is being piped neatly into the segments of green pepper arranged in the pan.](https://ss.rapidrecap.app/screens/4mRkt-5FMME/00-01-47.jpg) ![Screenshot at 02:25: The stuffed peppers, arranged on carrot slices, are placed onto a steaming rack over boiling water.](https://ss.rapidrecap.app/screens/4mRkt-5FMME/00-02-25.jpg) ![Screenshot at 03:32: The final dish is presented, featuring stuffed peppers generously coated in a glossy, savory sauce, garnished with fresh chili and scallions.](https://ss.rapidrecap.app/screens/4mRkt-5FMME/00-03-32.jpg)