1. Materials: 1 peppers, 15g pork, 1 carrot, 1 Shanghai green tree, appropriate amount of salt, appropriate amount of soy sauce, appropriate amount of soy sauce, 1 egg white, a small amount of sugar, 4 cloves of garlic, appropriate amount of allspice powder and appropriate amount of peanut oil.

2. Wash and chop the pork, or you can buy chopped meat directly. Wash and dice carrots, wash Shanghai green with boiling water, dice, dice two cloves of garlic, and put them with meat stuffing. Add an egg white, salt, soy sauce and spiced powder, and mix well. Wash the pepper, remove the roots and cut it in half. Fill the meat stuffing into each segment of pepper with chopsticks, and put the opening upward into the container. Boil the wok and add a little more peanut oil. Because peppers like oil, put more delicious.

3. In order to prevent oil from splashing and hurting hands when hot oil is put into peppers, put the pepper segments stuffed with meat into the oil pan one by one when the pot is cold. Stir-fry evenly, and try to fry both sides of each pepper. Sprinkle some salt, a little sugar and a few drops of soy sauce and mix well. In order to make the peppers well done, add a little warm water, stir-fry for 5 or 6 minutes, and collect the juice over high fire.