# 1斤辣椒加3个鸡蛋，不炒不炖不凉拌，出锅比红烧肉还香，超过瘾！

Source: https://www.youtube.com/watch?v=vVGJN7mEC-Q
Recap page: https://rapidrecap.app/video/vVGJN7mEC-Q
Generated: 2025-12-31T08:03:55.355+00:00

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## Quick Overview

This recipe demonstrates how to make delicious stuffed green peppers (Qingjiao Duan Rou) using ground chicken breast, which results in a dish that is tender, flavorful, and low in fat, cooked by pan-frying and then steaming for eight minutes.

**Key Points:**
- The dish is Stuffed Green Peppers (Qingjiao Duan Rou), prepared by cutting green peppers into rings and stuffing them with seasoned minced chicken breast.
- The stuffing mixture includes ground chicken breast, minced scallions, grated ginger, salt, light soy sauce, cooking wine, oyster sauce, and white pepper powder.
- After stuffing the pepper rings, they are pan-fried on low heat until one side sets, then flipped and cooked until both sides are golden brown.
- The stuffed peppers are then steamed over high heat for eight minutes to ensure the filling is fully cooked and tender.
- A savory sauce is prepared separately by stir-frying diced red pepper and minced garlic, then adding a pre-mixed sauce slurry (soy sauce, oyster sauce, sugar, starch, water) and thickening it.
- The finished steamed peppers are topped with the thickened red pepper and garlic sauce, and garnished with chopped green onions.
- The creator emphasizes that using chicken breast makes the dish very tender and light, making it a good option even when eaten in larger quantities.

![Screenshot at 02:01: The moment the prepared ground chicken filling, piped from a plastic bag, is being squeezed into the pre-cut green pepper rings arranged in a frying pan.](https://ss.rapidrecap.app/screens/vVGJN7mEC-Q/00-02-01.jpg)

**Context:** This video tutorial presents a recipe for a Chinese dish, likely a variation of stuffed peppers (Yong Jiao), where green bell pepper sections are filled with a savory meat mixture. The cook uses chicken breast for the filling, aiming for a lighter, tender final product, and finishes the dish with a flavorful, slightly spicy sauce made from red peppers and garlic.

## Detailed Analysis

The tutorial begins by preparing the green peppers: coring them, cutting them into 2cm thick rings, and removing the seeds (00:04-00:16). Next, two pieces of chicken breast are sliced thinly and then minced into a fine paste (00:21-00:29). This minced meat is placed in a bowl where it is seasoned with salt, light soy sauce, cooking wine, oyster sauce, white pepper powder, chopped scallions, and grated ginger (00:48-00:58). Three duck eggs are cracked into the mixture, followed by a spoonful of starch, and everything is mixed thoroughly until the mixture becomes sticky and cohesive (01:00-01:10). The filling is then transferred into a plastic bag or piping bag for easy handling and set aside to marinate for ten minutes (01:11-01:18). Separately, a sauce is prepared by combining light soy sauce, oyster sauce, sugar, starch, and water in a bowl, which is then stirred until smooth (01:19-01:32). For cooking, the green pepper rings are briefly pan-fried in oil until one side sets (01:52-02:01). The prepared chicken filling is piped into the pepper rings, ensuring they are not overfilled (02:02-02:07). The stuffed peppers are then pan-fried on low heat until the bottom side is golden brown, flipped, and cooked until both sides are golden (02:08-02:17). After pan-frying, the peppers are transferred to a plate and steamed over high heat for eight minutes (02:25-02:35). Finally, the pre-made sauce, consisting of sautéed diced red pepper and minced garlic, is poured over the steamed stuffed peppers, garnished with chopped green onions, resulting in a dish described as fragrant, tender, slightly spicy, and appetizing.

### Preparation of Ingredients

- Green peppers cut into rings and deseeded
- Chicken breast sliced and minced into paste
- Scallions and ginger prepared (scallions chopped, ginger grated)
- Red pepper and garlic chopped for sauce

### Making the Filling

- Minced chicken mixed with salt, soy sauce, cooking wine, oyster sauce, white pepper, scallions, and ginger
- Three duck eggs and starch added
- Mixture stirred until sticky and marinated for 10 minutes

### Cooking the Stuffed Peppers

- Pepper rings pan-fried until one side sets
- Filling piped into pepper rings
- Peppers pan-fried on low heat until both sides are golden brown (02:08-02:17)

### Steaming and Saucing

- Stuffed peppers steamed for 8 minutes on high heat (02:32-02:35)
- Sauce made by stir-frying red pepper and garlic, then adding a thickened slurry of soy sauce, oyster sauce, sugar, and starch

### Finishing the Dish

- Steamed peppers are topped with the red pepper-garlic sauce and garnished with fresh green onions (02:56-03:04)

![Screenshot at 00:00: Initial display of main ingredients: three eggs and several long green peppers on a plate.](https://ss.rapidrecap.app/screens/vVGJN7mEC-Q/00-00-00.jpg)
![Screenshot at 00:05: The green pepper is cut open and appears to be hollowed out, ready for stuffing.](https://ss.rapidrecap.app/screens/vVGJN7mEC-Q/00-00-05.jpg)
![Screenshot at 00:27: The chicken breast has been processed into a fine, pinkish ground meat mixture in a bowl.](https://ss.rapidrecap.app/screens/vVGJN7mEC-Q/00-00-27.jpg)
![Screenshot at 00:50: Seasonings \(salt, soy sauce, cooking wine, oyster sauce\) being added to the ground chicken mixture.](https://ss.rapidrecap.app/screens/vVGJN7mEC-Q/00-00-50.jpg)
![Screenshot at 02:32: The stuffed green peppers, browned on the top and bottom, are placed on a steamer rack inside a pot.](https://ss.rapidrecap.app/screens/vVGJN7mEC-Q/00-02-32.jpg)