Home Practice for Stewed Sharp Peppers in Oil is as follows:

1, add 2g salt, 5g minced ginger, 5g chopped green onion, 3g light soy sauce, 1g sugar, 1g white pepper, 2g chicken essence, 5g corn starch to the minced meat.

2. Add a little water and mix the meat mixture in one direction.

3. Wash the bell peppers, take out the seeds and pith, and then dry the outer skin with a towel.

4: Fill the peppers with the meat mixture and coat the seals with cornstarch.

5, in turn, all ready to spare.

6, a little more oil in the pot, open medium heat.

7, when the oil is hot, turn the heat down to medium-low, add the bell peppers and cover the pan with a lid to smother the frying for a while.

8, fry into a tiger skin, and then turn and fry, frying well out of the pan.

9: Pour out the excess oil, leave a small amount of oil in the pan, add 5 grams of minced ginger and 5 grams of chopped green onion.

10, followed by 5 grams of cooking wine, 5 grams of soy sauce, 3 grams of dark soy sauce and 1 gram of sugar.

11, stir fry for a few moments to pour the appropriate amount of hot water.

12, put the sharp pepper, cover the pot, medium and small fire about 8 minutes.

13, to be thick soup sprinkled with white pepper can be out of the pot, eat while hot is very delicious.