Chili Wrapped Meat Stuffing Preparing the ingredients to the cooking of the ingredients and finally mixing them evenly.

Practice-:

Preparing the ingredients. Eggs, pork, small scallions, ginger, cornstarch, cooking oil, cooking salt, peppercorns, green peppers. Chop the scallion into mince and set aside, chop the ginger into mince and set aside, pour the ginger and scallion into the meat mixture and mix well, prepare an egg and take out the egg yolk, pour the egg mixture into the meat mixture and stir well, add the appropriate amount of cornstarch and seasoning.

Use chopsticks to put the seasoned meat mixture into the washed green peppers and set aside. Heat the oil and add the peppers, fry over the flavor, you can take out the peppers, put the peppers and minced meat into the frying pan and fry until both sides, pour a little water, add a little dark soy sauce, boil for about two minutes to add wine, and finally out of the pan on a plate can be.

Practice 2:

Prepare the ingredients. Green pepper, starch, minced pork, soy sauce, green onion, ginger, cooking wine, salt, garlic, white pepper. Minced pork with minced scallions and garlic, cooking wine, soy sauce, white pepper, a small amount of starch, a few drops of sesame oil and stirred out of the batter and then left to marinate for 10 minutes, while the peppers to remove the head and most of the seeds of the minced meat with a small spoon stuffed into the peppers inside the pan smeared with oil and smeared with a bit of salt to ensure that the green peppers are stained with oil, but not the amount of oil, 70% of the fire to fry until one side out of the skin of the tiger, carefully turn over to the other side of the frying to the tiger skin again.

The middle can be appropriate to evenly sprinkle a little bit of salt mainly after the green pepper soft will easily absorb the salt, out of the pan before sprinkling a spoonful or two of soy sauce evenly to the green pepper, adjusted to reduce the fire or turn off the fire, cover the pot and simmer for a minute.