2. Chop the dried mushrooms after soaking, and don't throw away the water for soaking mushrooms.
3. Take a slightly deeper container, put the meat stuffing into it, then add the chopped mushrooms, eggs, salt, sugar, cooking wine, sesame oil, thirteen spices, chicken essence and dried starch in turn, and use chopsticks to quickly circle and stir in one direction for later use.
4. After cleaning the green pepper, cut off the pedicle, put a chopstick into the green pepper from the bottom, draw a circle along the edge, and the green pepper seeds will be taken out. The remaining green peppers are treated in this way, and set aside.
5. Take a green pepper and put the meat with chopsticks. After each filling, insert a chopstick and poke it down, then leave some space until it is completely filled, even flush with the bottom of the green pepper.
6. Burn a proper amount of water in the pot, add the brewed green pepper after boiling, turn off the fire after boiling again, and put it on the kitchen paper towel to absorb the water.
7. The oil in the pot is twice as much as the usual amount of cooking, and the firepower is adjusted to the minimum. When it's half hot, put the green pepper in, then fry it into tiger skin on one side, turn it over and fry it into tiger skin on the other side. Put the fried green peppers on the plate.
8. Take a small bowl and mix soy sauce, sugar, aged vinegar and a little salt in the sauce (3 tablespoons of soy sauce, sugar 1 tablespoon, aged vinegar 1 tablespoon, half a bowl of thick starch water, and appropriate amount of pickled mushroom water).
9. Leave the bottom oil in the pot. After the oil is hot, pour in the prepared flavor juice and a little water soaked in mushrooms. After boiling, add thick starch water, stir in one direction until transparent, then turn off the fire and pour it on the fried tiger skin green pepper.