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.