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Red Peppers Stuffed with Pork

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500g red and green peppers
300g pork mince
15g prawns
15g mushrooms soaking in water
1 egg
50 garlic

  • 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.

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