1. Ingredients: 3 peppers, 2 taels of pork, three cloves of garlic, a piece of ginger, a spoonful of starch, an appropriate amount of oil, an appropriate amount of salt, an appropriate amount of soy sauce, an appropriate amount of vinegar, and an appropriate amount of sugar.

2. Wash the peppers, cut them in half, and use chopsticks to take out the pepper seeds. Be careful not to get the hot pepper seeds on your skin, otherwise your skin will feel spicy.

3. Cut the pork into slices, then mince it into minced meat, add appropriate amount of salt and soy sauce and marinate for ten minutes.

4. Use chopsticks to stuff the minced pork into the pepper. You can stuff it more tightly. If the pepper is too long to be fried, you can cut it into two sections.

5. Chop garlic and ginger into puree, add soy sauce, salt, sugar, and vinegar to make a sauce.

6. When blending the gravy, add a small amount of starch to a small amount of water.

7. Heat the oil in a cold pan, add the peppers, and fry over low heat until the tiger skin appears on one side, then flip over and fry again. Be careful not to burn it.

8. After frying the tiger skin on the surface, add the sauce and boil until the peppers are fully cooked.

9. Then pour in another bowl of gravy and reduce the juice over high heat. Starch juice can make the juice thicker and form a layer of gel like jelly, which will taste better.

10. After the juice is collected, you can scoop it up and put it on a plate. The skin will be caramelized and the juice will be smooth. A bowl of fragrant stuffed peppers is ready. It is sour, sweet and spicy. It tastes great and goes well with rice. .