main ingredient

green pepper

5

lean meat

2g

mushroom

chives

5g

auxiliary material

oil

4ml

salt

5g.

2. Pedicel the pepper, cut it from the middle, remove the seeds and marinate it with salt for 5 minutes; PS: the pickled peppers can be washed with cold water to prevent them from being too salty

3.

The mushrooms are scalded, drained and diced, the lean meat is chopped, the onion is chopped, the salt, oil, soy sauce, cooking wine, ginger powder and raw flour are mixed together and mixed evenly

4. The stuffing is put into the pepper tank and compacted.

5. Hot pan, pour oil, the oil temperature is about 15 degrees;

6. Add the brewed pepper and fry it in medium heat;

7.

Turn it over once, and continue frying with low fire;

8.

Turn it over once and continue frying until all the chili skins become soft. PS: You can turn it upside down on all sides

9. Just appetizing the food together.