Red Peppers Stuffed with Pork Materials: 500g red and green peppers 300g pork mince 15g prawns 15g mushrooms soaking in water 1 egg 50 garlic Preparations: Rinse and finely chop the prawns and mushrooms, add to the minced pork, then add eggs, MSG and salt stir together with cornstarch to make a filling. Cut off the ends of the peppers, remove the seeds, stuff with filling, seal the ends with dissolved cornstarch, deep-fry till 80% done and remove. Put the peppers into a bowl with the ends done, sprinkle garlic and steam till done, drain off the soup stock, turn the bowl upside down on a plate. Add asesonings to the soup stock, bring to the boil, thicken, pour over the peppers.