Add chopped green onion, salt, cooking wine, spiced powder and a little starch into the meat sauce and stir well.

Stir in one direction, and put aside the stirred meat sauce.

Wash the green peppers.

Go to the pedicle and dig out the pepper seeds inside.

Stuff the minced meat in to make it firm.

A bowl, starch, soy sauce, salt and water, stir together to make starch juice.

Chop the onion and garlic.

Heat oil in a hot pot, add garlic and stir fry.

Then add the green pepper and stir-fry the tiger skin.

Turn over and keep stirring.

Then pour in the starch juice and turn to low heat and cook slowly.

Cook slowly on low heat until the green peppers are soft.

Just collect the fire juice and cook it without adding salt.

1. Preparation materials: Wash and cut green peppers, chop meat, and chop ginger and garlic for later use.

2. Add ginger, onion, pepper and yellow wine to the meat stuffing, add appropriate amount of salt and marinate for ten minutes.

3. Spread a layer of dry starch on the inside of the cut green pepper, and then pour the meat into the pepper.

4. Take a clean small bowl, put soy sauce, oyster sauce and dry starch into the bowl, add appropriate amount of water, and fully stir until the dry starch melts into a paste.

5. Heat the pan, pour the oil and push it evenly to the bottom of the pan. After the oil temperature is high, fry the meat noodles until golden, and then fry the Chili noodles until wrinkled.

6. Fry the minced garlic in the oily place.

7. Pour the sauce, burn it thick, take out the pot, and pour the sauce evenly on the pepper. You can eat it. ?

1. Remove the head of Zanthoxylum bungeanum, dig the seeds and wash them for later use. 2 Chop the meat, add proper amount of salt, monosodium glutamate and cooking wine, and mix and stir;

3. Brew the mixed meat stuffing into pepper;

4 from the oil pan, put more oil, put the stuffed side of the pepper into the pot, and slowly fry until the surface of the meat is golden;

Carefully turn the pepper, add a little soy sauce and sugar, cover and stew for a quarter of an hour. Serve.

1. Wash the peeled pepper.

2. Mix eggs, soy sauce and cooking wine into minced meat.

3. Stuff minced meat into pepper.

4. Fry the pepper in the oil pan until peeling.

5. Pour in soy sauce, rice vinegar and sugar and cook until the meat is cooked.

1. Wash the sweet pepper.

2. Minced meat, add seasonings such as Jiang Mo and onion.

3. Stuff the prepared minced meat into the sweet pepper.

4. Bake the stuffed peppers on a baking tray until the skin wrinkles (180 degrees, 15 minutes).

5. Add oil, sugar, vinegar, soy sauce, soy sauce and water to the pot until the juice is collected.