First of all, we prepare ingredients, 300 grams of minced meat, and put them in a basin for later use. A piece of ginger, cut into pieces, and put it with minced meat.

Add a spoonful of salt and a spoonful of pepper, and then pour in cooking wine. Add pepper and cooking wine to reduce the fishy smell. Add a spoonful of water, grab it evenly with your hands, then stir it in one direction and pat it hard. Adding water can make the meat sauce gel during stirring, and the taste is more tender after absorbing water.

Prepare a small bowl, beat in an egg, stir well, and pour into the meat. Adding eggs can make the meat paste more solidified and not easy to spread. Then continue to stir in one direction and beat hard to make the meat fully absorb the seasoning.

Add another handful of starch and continue to stir vigorously. This process will last for 2 to 3 minutes, and then put it aside.

Next, we prepare 400 grams of green peppers, clean them, remove the roots, and cut them into two parts for later use. Put the meat stuffing into the middle of the green pepper by hand, and try to fill it up, so that the green pepper will not rot easily when fried.

Then, one end with meat stuffing is stained with raw powder one by one. Sticky raw flour can prevent the meat from running out when frying, and then put it aside for later use. Flatten garlic and put it in a bowl for later use.

Next, let's stir-fry the Chili meat stuffing, burn the oil in the pot, and when the oil temperature is 50% hot (slightly smoky), add the green peppers in turn and stir-fry for about two minutes on low heat until the skin of the green peppers wrinkles. Take out the green pepper and control the oil for use.

Leave a little base oil in the pot, add garlic, add 3 grams of dried Chili, then stir-fry together to give garlic flavor, add 1 gram of Chili from the pot, stir-fry quickly for a few times, add appropriate amount of water, add soy sauce to extract the background color, and add oyster sauce to add umami flavor.

Start seasoning. Add a spoonful of salt, a spoonful of chicken powder, a spoonful of sugar, a spoonful of pepper and a spoonful of thirteen spices. After seasoning, pour in the fried green pepper, cover the pot and simmer for about ten minutes.

Ten minutes later, the lid opened, which means that the green pepper meat has been completely tasted. Finally, pour sesame oil on it and take it out of the pot. This simple and delicious green pepper stuffed meat is ready.