Ingredients/Tools: 6 thin-skinned pickled peppers, 200g meat foam, eggs 1 piece, 3 slices of ginger, 3 tablespoons of cooking wine, 2 tablespoons of light soy sauce, five-spice powder 1 tablespoon, appropriate amount of rapeseed oil, raw flour, oil-absorbing paper, knife, chopsticks and pot.

1. Wash the green pepper and cut it into two sections for meat stuffing.

2, meat foam, add soy sauce, cooking wine, Jiang Mo, spiced powder, eggs, and mix well.

3. Stuff the meat foam into the green pepper.

4. Seal with raw powder.

5. Heat the oil to seven minutes, turn on a small fire, add green peppers, fry them until they are tiger skin-like, and take them out. Pot friends who don't want to be too greasy can use oil-absorbing paper to pad the filter paper at the bottom of the plate.

6, another pot, green pepper itself oil is enough, do not need to refuel, directly under the pot, raw flour and soy sauce thicken, simmer for 10 minutes, and collect juice over high fire.

7, you can eat out of the pot.