Raw material:

        Laoganma flavored water tempeh40g,70g lean pork, 200g fresh pepper, 15g chives, 35g gox seed powder, 30g flour, 1 egg, 300g vegetable oil, 5g fresh green pepper, 5g fresh red pepper, 5g ginger, 5g garlic, 1.5g salt, 4g vinegar, 5g soy sauce, 2g sugar, 1g monosodium glutamic acid, 60g water.

How to do it:

        1. Chop lean pork into minced meat, cut fresh pepper strips into 4-5cm long sections (about 20 pieces), then remove seeds from the pepper sections and set aside. Cut the ginger and garlic into small pieces, cut the chives into small sections, mix the eggs thoroughly, take 5g of gordon powder and mix it with 30g of water to make water gordon powder.

        2. Make fresh pepper box stuffing: chives, minced meat, and 0.6g of salt, mix evenly and set aside.

        3. Make fresh pepper box batter: mix eggs, flour, 30g corn starch, 30g water, 0.5g salt, and 0.5g MSG until it becomes thick and set aside.

        4. Heat the vegetable oil until it is seven-mature, wrap the stuffing in the fresh pepper box, put it into the batter and stir it. Then put it in the oil pan and fry. The frying is carried out in two steps. The first frying is done until the fresh pepper box floats on the oil surface and the paste on the surface of the fresh pepper box turns yellow. After the frying is completed, put the fried fresh pepper box into the oil pan for secondary frying. Fry the batter on the surface of the fresh pepper box until it turns dark yellow, about 1-2 minutes. Strain and put it on a plate for later use. .

        5. Leave about 20g of oil remaining in the pot. Put the ginger, garlic, diced fresh green peppers, and diced fresh red peppers into the pot and sauté until fragrant. Add soy sauce, vinegar, white sugar, Laoganma flavored water tempeh, water gorgon powder and the remaining MSG, Stir together the salt until the soup boils and becomes thick. Pour it all onto the fresh pepper box and sprinkle with the remaining chives.