1. Add the salted chicken bouillon and soy sauce to the front thighs and chop them for later use.
2. Wash the green peppers and remove the stalks, cut them open with a knife, and put on gloves to remove the seeds.
3. Fill the green pepper with minced meat.
4. Add a little oil to the pot, heat it on high heat, add green peppers and fry on medium heat until the skin becomes soft and wrinkled.
5. Turn it over and fry the skin until it wrinkles.
6. Add an appropriate amount of water and a little soy sauce.
7. After the cover is brought to a boil, turn to medium heat, simmer until the moisture is dry, then turn off the heat, open the cover halfway and turn it over once.
8. Take out the pan and serve.
9. Serve it and enjoy it quickly.
10. A special appetizer is served with meals.
