Cooking Steps

1. 

   Step1:Clean the green pepper and use a knife to cut the green pepper in the middle. Take out the pepper. Mince the pork and dace with a meat grinder. Chop mushrooms and scallions and mix them. Mix in some salt, soy sauce, sugar and water lake powder. Fill the pepper with meat.

2. 

   Step2:In the hot oil, fry the cooked peppers slowly. First, fry the meat with minced peppers. Then, turn it over and fry the spicy skin. Low heat.

3. 

   Step3:After the fermented peppers are fried into a tiger skin shape, put in the Douchi and fry slightly. Then pour in the hot water and wipe over the spicy wine. Add the pot cover and heat it over high heat, turn it to medium heat and simmer for 6-8 minutes. After 8 minutes, add a little salt. Draw a little raw sauce (the stuffing is salty enough. No need to add too much seasoning) and put a proper amount of white sugar. Cook for 4 minutes until cooked. Collect the juice from the water lake powder.

4. 

   Step4:It's so tempting.

5. 

   Step5:It's made of dace with meat. It tastes delicate. It's fleshy and elastic.

6. 

   Step6:It's a very homely brewed dish. It's simple. The key is to finish the meal.