1. Materials ready
2. Wash pork and chop into puree
3. Add green onion, ginger and garlic
4. Add 1/2 tablespoon of light soy sauce, balsamic vinegar, cooking wine, salt, sugar and stir until strong
5. Remove the stalks of the hot peppers, cut them apart and remove the cores of the peppers
6. Fill the mince into the pepper
7. Put an appropriate amount of oil in the pan, heat up, add the stuffed peppers, and fry both sides
8. Then mix the remaining 1/2 tbsp light soy sauce, starch and a little water, and pour it into the pot
9. Cover and simmer for about 5 minutes
10. Finally, collect the juice until thick
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