Tiger skin peppers

Method

1. 1 Slice the green bell pepper lengthwise and remove all the seeds using the tip of a small spoon.
2. 2 Mix the minced meat with ginger, cornstarch, and soy sauce, then stuff the mixture into each chili pepper.
3. 3 Pan-fry the stuffed side down for 4 minutes to allow the meat to adhere firmly to the peppers.
4. 4 Flip the peppers and gently press them with a spatula, frying until the skin of the peppers shows a tiger-skin-like charred pattern, for 8 minutes.
5. 5 Add the crushed fermented soybeans and minced garlic, pour in the black vinegar soy sauce, and simmer for 3 minutes until reduced.

With an appliance

• Air fryer 38 min

  Replace steps 3 and 4: spray oil around the stuffed peppers, place the filling side up, and air fry at 190 degrees for 10 minutes, flipping at the 6th minute to sear the pepper skin; step 5 continues to simmer the sauce in the pan.