2. If you wrap jiaozi with green peppers, you usually need to blanch it. If you don't blanch, it will inevitably have a bitter and spicy taste, but blanching can remove this taste and make it more crisp and tender.

If green pepper tastes better, we need to master the correct method when blanching. Add water to the pot, boil it, slice the processed pepper, and add a spoonful of salt. Salt can keep green peppers after blanching, and then it can be used as stuffing.