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Recipe details are AI-generated from the video and may contain errors — for reference only.
Cut 1 green bell pepper and 1 red bell pepper in half, remove the seeds, and cut each into 4 pieces; diagonally slice half an eggplant and half a red sausage into approximately 1cm thick slices.
Watch out
Be careful with your fingers when cutting bell peppers to avoid slipping on the hard stem area.
Before stuffing, coat the surface of green bell peppers, red bell peppers, and eggplant with a thin layer of cornstarch, then stuff 350g of seasoned fish paste into each ingredient, spreading and pressing firmly so the center is thick and gourd-shaped, and smoothing excess downwards.
Watch out
Cornstarch must be applied thinly and evenly, otherwise the fish paste will separate from the vegetables
press firmly when spreading the fish paste, or it will detach during frying
Hot oil splatters easily when adding oil and ingredients. Use tongs and stand slightly to the side to avoid burns.
Heat a wok over medium heat with plenty of oil for a semi-fry effect. Add green peppers, red peppers, and red sausage first, and eggplant last. Cover and pan-fry on medium heat for 1.5 to 2 minutes. Open the lid, flip the stuffed items, cover, and pan-fry on low heat for 1 more minute until golden brown and cooked through.
local_fire_departmentMedium heat for 1.5-2 mins, then low heat for 1 minWatch out
Eggplant cooks the fastest and must be added last, otherwise it will become too mushy
handle gently when flipping, otherwise the fish paste will detach
Mix 1.5 tablespoons of sugar, 3 tablespoons of soy sauce, and 2 tablespoons of water together. Bring the sweet soy sauce to a boil over medium heat, then pour it out.
local_fire_departmentBoil over medium heatWatch out
Sugar tends to stick to the bottom and burn easily when making sweet soy sauce. Remove from heat and pour out immediately once boiling.
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