Tiger skin and green pepper stuffed with meat

Overview

I love this dish, it's slightly spicy and the meat is extremely fragrant.

Prepare 300 grams of hot peppers, wash and scoop out the seeds.
200g pork filling.
Finely mince onion, ginger and garlic.
Add 2 grams of salt, 5 grams of minced ginger, 5 grams of chopped green onion, 3 grams of light soy sauce, 1 gram of sugar, 1 gram of pepper, and 5 grams of corn starch into the minced meat.
Grasp and mix.
Stuff each pepper with minced meat and coat the seal with starch.
Stuffed all peppers.
Add an appropriate amount of oil to the pan and fry the chili until the surface becomes like tiger skin.
Pan-fried tiger pepper is served on a plate.
Use the base oil in the pot to sauté the onions, ginger and garlic, add 5 grams of cooking wine, 5 grams of light soy sauce, and 3 grams of dark soy sauce.
Add 1 gram of sugar and appropriate amount of water and bring to a boil.
Add tiger pepper, cook over medium heat for about seven or eight minutes until the soup thickens, sprinkle some pepper and serve.
Finished product.