Wash Zanthoxylum bungeanum, remove pedicels and seeds, and cut into sections for later use.
Add salt, sugar, chicken essence, soy sauce, pepper, eggs, starch, onion and ginger foam to the meat stuffing and stir in the same direction (cooking wine can be added, I don't like the taste of cooking wine, ginger foam and sugar are just used to remove fishy smell and refresh).
Filled with meat, I dipped both ends in dry starch (optional)
Oil the pan. Small and medium fire slow frying
Remember to turn over and fry each side thoroughly.
After frying, take it out, leave the bottom oil in the pot, add onion and ginger foam to stir fry, pour in the fried pepper, add sugar and soy sauce to stir fry, add a little chicken essence and salt, cover it with water (don't add too much), leave a little juice in the pot when collecting juice, and pour it on the pepper after serving.
Is it finished? Zanthoxylum bungeanum can be replaced with Hangzhou pepper.