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.