Tiger skin pepper stuffed with meat

Overview

Let’s have a delicious meal! That’s it!

Wash the peppers, cut off the stems, and take out the pepper seeds.
Crack 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 MSG. Stir evenly in one direction.
Use chopsticks to stuff the meat filling into the pepper. Use chopsticks to stuff more meat filling into the pepper
Stuff all the peppers in turn
Pour oil into the pot, and when it is hot, put in the peppers and simmer. Be careful not to get burned because there is water on the peppers and oil will splash easily.
After placing the peppers, cover the pot and simmer for 5 minutes. Keep the heat high, shaking the pot in the middle to prevent it from burning.
When it is slightly charred, add 4 tablespoons of soy sauce and 4 tablespoons of mature vinegar
Pour in 2 tablespoons of sugar, a little salt and MSG to taste
Add half a bowl of water, stir evenly, and cook over high heat for about 3 minutes to reduce the soup.
Picture of the finished product. The soup is cooked until it is slightly thicker and then served. The peppers and meat fillings are dipped in the vegetable soup and eaten, especially with rice.