魚肉煎釀三色椒 Stuffed Bell Peppers

Ingredients (for 4):

• Carp meat - 300g
• Dried small shrimps - 1/4 tsp
• Chinese parsley - 1 sprig
• Spring onion - 1 sprig
• Small red and orange pepper - 350g
• Potato flour - 1 tbsp + 1/2 tsp
• Oil - 2 tbsp
• Chicken stock - 3/4 cup
• Water - 1 tbsp

Procedures:

1. Cut the Chinese parsley finely.

2. Cut the spring onion finely.

3. Soak the dried small shrimps until softened, then cut finely.

4. Mix the above with the carp meat in one direction, and smash a few times.

5. Cut the bell peppers in half, and remove the seeds. Coat with some potato flour on the inside.

6. Stuff the mixed carp meat into the bell pepper, using the spoon to flatten the meat.

7. Heat the pan with medium fire, and add the oil when the pan is hot. Pan-fry the bell peppers with the carp meat side down until browned.

8. Flip the bell peppers and continue to cook for a while.

9. Flip the bell peppers again and add the chicken stock, cover with lid to cook for a short while.

10. Add water to the potato flour to make the thickening, then pour onto the sauce. Stir well with the bell peppers and serve.