The steps for making pepper meat stuffing are as follows:

Material preparation: 200 grams of pork stuffing, 30 grams of sunflower oil, 6 green peppers, 1 spoon of sugar, 3 spoons of light soy sauce, 3 grams of salt, a little white pepper, 1 tsp cooking wine, 1 tbsp water starch, a little green onion and ginger.

1. Add chopped green onion, minced ginger, 1 spoon of light soy sauce, 1 gram of salt, 1/2 spoon of sugar, cooking wine, and white pepper to the meat filling, stir well, and stir the meat filling thoroughly.

2. Wash the green peppers, cut them in half horizontally from the middle, use chopsticks to stuff the meat filling into the green peppers, and dip both ends with a little dry starch.

3. Mix 2 tablespoons of light soy sauce, 1/2 tablespoon of sugar, 1 tablespoon of starch, and 3 tablespoons of water into a bowl of juice and set aside.

4. Heat the oil pan, pour in the Xiwang sunflower seed oil, add the peppers, fry over low heat until the tiger skin appears on the surface of the green peppers.

5. Pour in the prepared bowl of juice, simmer for 2 to 3 minutes to fully absorb the flavor of the green pepper meat filling, and then reduce the juice over high heat.