Lin Xu helped Chen Meijuan gather the ingredients needed, including green peppers, pork mince, corn starch, and scallion and ginger.
For making stuffed green peppers, the peppers shouldn't be too thick. If they're too thick, too much meat is stuffed, and they won't fry well.
They also can't be too tender, as tender peppers break easily when heated. You should choose those that are slightly yellow, as they are a bit tougher and more suitable for frying, with moderate spiciness and excellent taste and texture.
Cut the green peppers open from the end, discard the stalk, and then cut the peppers into sections about six to seven centimeters long.
Use chopsticks to poke out the seeds and core from inside the peppers.
With this, the green peppers are ready.
Next, start preparing the meat filling.
Put the prepared pork mince into a bowl, add a small spoon of salt, a small spoon of pepper, a bit of Light Soy Sauce, and half a bowl of scallion and ginger water.
