1. This is the raw material, because it is grown by the family, so it is not that big.
2. Beat 2 eggs, pour the chopped ham sausage into it. Stir in kimchi hot sauce
3. Stir it well
4. Pour a small amount of oil into the pan. After the oil is hot, pour the egg mixture into
5. When the egg mixture is 6 minutes old, turn off the heat and put it out. (If the egg liquid is fully cooked, it will solidify into a large piece, and it will be difficult to pour the green pepper into it later)
6. Pour the egg liquid into the green pepper with a small spoon, and it is more appropriate to pour it to a certain distance from the mouth of the green pepper.
7. Pour oil in the pan and fry the green peppers over medium heat
8. When tiger skin appears, turn the green peppers to avoid frying. It's almost done frying. Add minced garlic and scallion, add light soy sauce, oyster sauce, and sugar to taste. When it comes out of the pan, sprinkle vinegar along the side of the pan.
9. Alright! The smell is very fragrant~~~~
Tips:1. If you like spicy food, you can try to make it with screw spicy.
2. The egg liquid cannot be fully cooked, otherwise it will become a large piece, and it will have to be chopped and poured into green pepper.
3. When filling, it is more appropriate to pour two-thirds of the green pepper. Leave a blank space at the mouth of the green pepper. If the filling is too full, it may fall out during the subsequent frying process.
4. During the whole process, I didn't add salt, because the kimchi hot sauce, light soy sauce, and oyster sauce are already a bit salty, it's better to have a lighter taste.
5. The vinegar must be poured onto the side of the pot at the end when it comes out of the pot. If you put the vinegar too early, the green peppers will change color.
6. Because of the stuffing, the green peppers are swollen, so during the frying process, the frying is almost done on one side, so turn it over at any time.
