6 chili peppers, 4 dried shiitake mushrooms, 200g minced meat, 1 eggs, 2 tablespoons starch, 3g salt, 3g sugar, 1 teaspoons sesame oil, 1 teaspoons cooking wine, 2g thirteen spices, a little chicken essence, 3 tablespoons soy sauce, 1 tablespoons of sugar, 1 teaspoons of vinegar, salt, half a bowl of thick starch water, appropriate amount of water for soaking the mushrooms [2]

step

1. Chop the mushrooms after soaking. Do not throw away the water in which the mushrooms have been soaked.

2. Take a slightly deeper container, put the meat into it, add chopped mushrooms, eggs, salt, sugar, cooking wine, sesame oil, thirteen spices, chicken essence, and dry starch in sequence, and use chopsticks to stir quickly in one direction. stand-by.

3. Wash the green pepper, cut off the stems, put a chopstick into the green pepper from the bottom, draw a circle in one direction against the edge, and take out the green pepper seeds. Do the same with the remaining green peppers and set aside.

4. Take a green pepper, use chopsticks to pick up the meat and stuff it inside. After each filling, insert a chopstick and poke it down, leaving some space, until it is completely filled, even level with the bottom of the bell pepper.

5. Boil an appropriate amount of water in the pot. After boiling, put the soaked green peppers in. After boiling again, turn off the heat and place it on a kitchen towel to absorb the water.

6. When cooking, fill the pot with twice the usual amount of oil and turn the heat to the minimum. When it is half hot, put the green pepper in, then fry one side into a tiger skin shape, flip it over, and fry the other side into a tiger skin shape. Place the fried green peppers on a plate.

7. Take a small bowl and mix soy sauce, white sugar, mature vinegar and a little salt into the sauce seasoning (3 tablespoons of soy sauce, 1 tablespoons of white sugar, 1 teaspoons of mature vinegar, a small half bowl of thick starch water and an appropriate amount of water for soaking the mushrooms).

8. Leave the bottom oil in the pot. After the oil is hot, pour in the prepared sauce and a little water in which the mushrooms were soaked. After boiling, add concentrated starch water, stir in one direction, and turn off the heat. Pour over the fried tiger green pepper. [3]