1

Get the materials ready first. Wash the pedicled green pepper. I usually choose thin-skinned green peppers, which are a little spicy. A little spicy can make this dish appetizing. You can't eat spicy food, or you can choose persimmon pepper with thick skin. Mix minced meat with salt, a little oil, cooking wine and a little sugar. I don't usually add chicken essence to meat dishes, but I can add a little sugar to enhance the flavor.

2

Green peppers should be cleaned as clean as possible.

three

Stuff the meat in, be careful not to use too much force. This meat is too tight to cook easily.

four

Add a little oil to the oil pan, heat the oil pan to 50% heat, turn on a small fire, and put the fleshy side of the pepper head down into the oil pan for frying. This is because peppers are easy to cook. If they are fried together, they will wrinkle easily when cooked, and the meat inside is not cooked yet. So be sure to fry the side with meat for a while first, so that the meat inside and the pepper skin outside can be cooked synchronously.

five

When the meat surface has a faint golden color, you can put the pepper flat to taste.

six

Open the fire, first put in the light soy sauce, add some water and boil for a while. Add three teaspoons of sugar. Be sure to turn the pepper over with chopsticks, and don't let one side burn for too long. In order to prevent pepper from burning and wrinkling.

seven

The soup is almost dry, so you can turn off the fire. Use chopsticks to pick out the peppers in the dish, and then water the soup.