1. First, we prepare the pork filling, add an egg, starch, salt, light soy sauce, five-spice powder, and chicken essence.
2. Stir the meat well and marinate for 20 minutes.
3. Green peppers are removed from the stalk, and cleaning is the choice of in-laws, we have to choose this kind of straighter.
4. Remove the seeds inside, hollow it out and cut it out.
5. It is like putting it in this green pepper. Then seal the top and bottom with dry starch.
6. All are ready for use.
7. Put rapeseed oil in the pot and add green peppers to the cold oil. Put it first. The meaty side. Fry until the shape is set so that the meat will not be exposed for a while.
8. Fry one side before cooking the other side. Fry over low heat throughout.
9. Fry slowly over low heat, this step is very important.
10. Fry this tiger skin shape and remove it for later use.
11. Let the fried green peppers cool.
12. Leave oil on the bottom of the pot, add ginger and garlic and saute until fragrant.
13. This mince today. It's a bit too much, not finished, so I put it in it and fry it.
14. Add soy sauce and stir fry, turn to high heat.
15. Light soy sauce, dark soy sauce, oyster sauce, vinegar, sugar. Mix starch and water into a bowl of juice, stir well and set aside.
16. Pour the juice into the pot and bring it to a boil.
17. Add green peppers and simmer over low heat.
18. Pay attention to stir-fry it evenly when cooking.
19. Collect the juice from the fire.
20. The green pepper and the meat are perfectly combined, which is very delicious.
Tips:Green peppers are a bit spicy, so we use soy bean paste with a brand instead of Pixian bean paste. Green peppers without seeds will not be spicy, so you can eat them with confidence. Seal the mouth of the minced meat with dry starch so that the minced meat will not escape. In this way, the green pepper and the meat can be perfectly combined.
