Crispy Fried Stuffed Green Peppers

Steps

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1. 1
   Prepare the filling: mince the half onion and scallion roots, finely chop the rehydrated wood ear mushrooms, and combine with the ground meat.
   ▶ ≈0:40
2. 2
   Crack in the egg and add fish sauce, seasoning powder, sugar, soy sauce, black pepper, and cooking oil. Mix thoroughly with oiled hands.
   ▶ ≈1:29
3. 3
   Let the filling sit for about 20 minutes.
   ▶ ≈2:02
4. 4
   Wash and dry the green peppers. Cut them open lengthwise while keeping the stem intact, and use a spoon handle to scrape out the seeds.
   ▶ ≈2:22
5. 5
   Stuff each pepper with the seasoned meat mixture, filling generously and allowing some filling to show through.
   ▶ ≈2:57
6. 6
   Prepare two coating stations: mix the batter flour with ice water to a batter consistency in a shallow dish, and place dry flour in a deeper bowl.
   ▶ ≈3:44
7. 7
   Heat oil in a pan over medium heat. Start coating: dredge each stuffed pepper first in dry flour, then dip into the wet batter.
   ▶ ≈4:38
8. 8
   First fry: cook the coated peppers in medium heat oil for 5–6 minutes until golden, then remove and drain.
   ▶ ≈5:08
9. 9
   Recoat the peppers: dredge again in dry flour and dip into fresh batter, adjusting the batter thickness with water if needed.
   ▶ ≈5:42
10. 10
    Second fry: increase heat to high and cook for about 2 minutes until extra crispy and golden. The filling is already cooked, so focus on crisping the exterior.
    ▶ ≈6:18
11. 11
    Finish: drain the peppers on a paper towel, serve with chili sauce for dipping, and enjoy with rice.
    ▶ ≈6:48