Steps to cook steamed loofah with chopped pepper

You may not have eaten steamed loofah with meat filling. Although it looks spicy, it is actually very delicious. Here is the specific method:

Ingredients for Steamed Loofah with Chopped Pepper

300g tender loofah, 80g vermicelli, 20g dried shrimp, 50g pork filling, half a green pepper and half a red pepper, 1 scallion, 1 tsp (5g) salt, 1 tbsp (15ml) soy sauce, 1 tsp (5ml) sesame oil, 1 tsp (5ml) oyster sauce, 1 tsp (5ml) white sugar each

How to make steamed loofah with chopped pepper

Scrape the skin of the loofah, wash it, and cut it into 5cm long segments; cut the green and red peppers into small pieces, and cut the green onions into small segments.

Add dried shrimp to the pork filling, add salt and mix well. Take another small bowl, pour soy sauce, oyster sauce and sugar into it to make a sauce.

Put the vermicelli into water and cook it, then take it out, drain the water and spread it flat on a plate.

Use a small spoon to dig a 2-3cm deep hole at one end of the cut loofah, stuff the prepared stuffing into the hole, place it on top of the vermicelli, pour the sauce on it, and steam it for 10 minutes.

After serving, sprinkle with green and red peppers and chopped green onions, and finally drizzle with sesame oil to make the fragrance last longer.