First of all I prepared the ingredients 300 grams of pork belly filling, 8 chili peppers, 2 tablespoons of soy sauce, 1 tablespoon of dark soy sauce, 0.5 tablespoons of cooking wine, green onion, ginger, salt, sugar 0.5 tablespoons, starch 1 tablespoon, chicken essence, pepper to taste ~ ~
Next, start cooking meat filling with an appropriate amount of minced green onion and ginger, 1 tablespoon of starch, 1 tablespoon of soy sauce, 1 tablespoon of dark soy sauce, 0.5 tablespoons of cooking wine, chicken essence, cooking oil, pepper and a little mix well and marinate for 10 minutes
Using the time of marinating the meat filling, we wash the green peppers, cut them open, remove the stalks, and remove the seeds
I put the flour coated inside the green pepper (please forgive me for forgetting to take this picture) and then stuff the marinated meat into the green pepper
Heat the oil and fry the meat side down on low heat
When the surface is golden brown, turn over and fry the other side over low heat
After frying the green peppers until the surface wrinkles the tiger skin, pour in 1 tablespoon of soy sauce, 0.5 tablespoons of sugar, 1 tablespoon of starch, add a little water, mix well and pour the sauce into the pot
Bring the goji to a boil over medium-low heat
Out of the pan, on the plate, on the table! Although the method is simple, the finished product looks very tall, and the banquet is very noodle!
(Disclaimer: This operation is a common practice, and all the officials have more to correct @ YuZhongdongge)