Red Peppers Stuffed with Pork
500g red and green peppers
300g pork mince
15g mushrooms soaking in water
- Rinse and finely chop the prawns and mushrooms, add to the minced pork, then add eggs, MSG and salt stir together with cornstarch to make a filling.
- Cut off the ends of the peppers, remove the seeds, stuff with filling, seal the ends with dissolved cornstarch, deep-fry till 80% done and remove.
- Put the peppers into a bowl with the ends done, sprinkle garlic and steam till done, drain off the soup stock, turn the bowl upside down on a plate.
- Add asesonings to the soup stock, bring to the boil, thicken, pour over the peppers.