Ingredients
Pork 250 g (about 1/2 lb), water chestnuts 40 g (about 1/3 cup), green bell peppers 15, ham or chicken 12.5 g (about 1 tablespoon), egg 1, chicken broth as needed.
Seasonings
Pork fat, water chestnut starch, MSG, fine salt, soy sauce, minced scallion and ginger, ground white pepper, dried shrimp (minced), Shaoxing wine, and white sugar, each to taste.
Instructions
1. Remove the seeds and membranes from the green peppers, then coat the inside with a thin layer of dried water chestnut flour to prevent them from splitting. Mash the pork and ham into a paste, then mix with beaten egg, wet water chestnut flour, peeled and minced water chestnuts, dried shrimp, minced scallion and ginger, salt, pepper, Shaoxing wine, and MSG to taste. Stuff this filling into the peppers, pan-fry in lard until cooked through, then add some chicken broth and steam in a bamboo steamer.
2. After steaming, pour the broth into another bowl, add soy sauce, salt, sugar, and dried water chestnut flour to thicken, then pour over the stuffed green peppers. This dish is savory and aromatic, with a slight kick of heat, and has a vibrant green color.