1. Wash the hot peppers, cut off the stems, and remove the pepper seeds.
2. Beat a raw egg into the pork filling, add 2 tablespoons of light soy sauce, 1 tablespoon of cooking wine, 1 tablespoon of oyster sauce, a little salt and monosodium glutamate. Stir in one direction evenly.
3. Use chopsticks to fill the meat into the peppers, use chopsticks to stuff the meat into the peppers
4. Stuff all the peppers one by one
5. Pour oil into the pot, add the hot peppers and simmer. Note that the hot peppers are easily splashed with oil, so be careful not to be scalded.
6. Put the hot peppers and cover the pot and simmer for 5 minutes, always on high heat, and the wok can be shaken in the middle to prevent it from becoming sticky.
7. Pour 4 spoons of soy sauce and 4 spoons of mature vinegar when it's simmered
8. Pour 2 tablespoons of sugar, a little salt and MSG to taste
9. Add a small bowl of water, then stir evenly, and let the soup close on high heat for about 3 minutes.
10. For the finished picture, the soup can be served until it is slightly thicker. The hot peppers and meat fillings are eaten with the vegetable soup, especially for the meal.
Tips:Tiger skin peppers can also be simmered directly without stuffing meat. The steps are the same, but the taste will be slightly spicy. After stuffing, the peppers will be moderately spicy and more fragrant. It is delicious with rice or steamed buns.
