6 chili peppers, 4 dried shiitake mushrooms, 200g minced pork, 1 egg, 2 tablespoons cornstarch, 3g salt, 3g sugar, 1 teaspoon sesame oil, 1 teaspoon cooking wine, 2g thirteen spices, a pinch of chicken seasoning, 3 tablespoons soy sauce, 1 tablespoon sugar, 1 teaspoon vinegar, salt, half a bowl of thickly starchy water, and a moderate amount of water to soak shiitake mushrooms[2]

Steps

1. Soak the shiitake mushrooms and chop them, and don't throw away the shiitake mushroom soaking water.

2. Take a slightly deeper container, put the meat into it, add chopped mushrooms, eggs, salt, sugar, cooking wine, sesame oil, thirteen spices, chicken essence, dry starch in turn, use chopsticks to stir in a direction in quick circles and set aside.

3. Wash the green peppers, cut off the tips, put a chopstick into the green peppers from the bottom, and draw a circle in one direction against the edge, then take out the seeds. Put the rest of the peppers in order to deal with this way, standby.

4. Take a bell pepper and stuff it with meat using the chopsticks. After each filling, insert a chopstick and poke downward, which will leave some space, until it is completely filled, even flush with the bottom of the bell pepper.

5. Boil a moderate amount of water in a pot, bring it to a boil, put the soaked peppers in, bring it to a boil again, turn off the heat, and put it on a kitchen paper towel to absorb the water.

6. Fill the wok with twice the usual amount of oil and turn the heat down to minimum. When it's halfway hot, put the green peppers in, then fry one side to a tiger's skin turn it over and fry the other side to a tiger's skin. Put the fried peppers on a plate.

7. Take a small bowl and mix soy sauce, sugar, vinegar and a pinch of salt in the sauce dressing (3 tablespoons of soy sauce, 1 tablespoon of sugar, 1 teaspoon of vinegar, a small half bowl of thick starch water and the right amount of water to soak the mushrooms).

8. Leave bottom oil in wok. When the oil is hot, pour in the prepared sauce and a little soaked mushroom water. When it boils, add the thick starch water, stir in one direction and turn off the heat. Pour over the fried tiger green peppers. [3]