The first step is to put a piece of lean meat in the refrigerator for a period of time, which is easier to operate. After freezing, it can be taken out, cut into small pieces on the chopping board, and then put the minced meat into a slightly larger container;

Step 2, add pre-cut Jiang Mo, egg white and appropriate amount of starch, then add appropriate amount of salt and soy sauce for seasoning, stir evenly with chopsticks, let minced meat and seasoning fully blend, and marinate for a while;

Step 3: In the process of curing pork, the green peppers are treated, cleaned and the roots are removed. Because green peppers can hold hands, I suggest you put on disposable gloves, cut them in half, or just scratch one side.

Step 4, clean the pepper seeds in the green pepper, fully drain the water, evenly sprinkle some raw powder on the inner layer of the pepper, take out the marinated pork powder and soak it in the processed green pepper;

Step 5, according to this method, make all the green peppers and green embryos, then take out the flat-bottomed non-stick pan, put the processed green peppers directly at the bottom of the pan and start frying. After the skin of the green pepper is enlarged, you can pour some cooking oil along the side of the pot until the pork is fried golden and cooked, and then serve.