1. First, cut the onion into chopped green onion, chop the ginger, chop the garlic, cut the green pepper in half, remove the seeds and chop the red pepper.

2. Chop the pork into minced meat and put it on the plate. Add Jiang Mo, minced garlic, chopped green onion, 1/4 teaspoon salt, a little sugar, cooking wine, soy sauce, a little soy sauce, pepper, cooking oil and sesame oil, and mix well. Add cornstarch and stir until the meat becomes sticky.

3. The inside of the green pepper is smeared with raw powder, and the green pepper is filled with meat stuffing.

4. Heat the oil in the pot, pour the green pepper into the pot and fry until cooked. When the meat turns golden, turn it over and fry the other side. When the surface of green pepper is tiger skin, add lobster sauce, minced garlic and ginger rice, pour cooking wine, soy sauce and clear water, stir-fry slowly, add sesame oil and water starch to juice after softening, and then take out the pot.