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 Wash, halve length-wise, and
seed the green peppers. Cut each
half into two triangles and dry
well. Set aside. - For the filling, mince the pork
and mix it with the scallions,
ginger, salt, soy sauce, five-spice
powder, MSG (optional), and half
the egg white.
- Beat the rest of the egg whites
with the yolks and mix with the
flour, cornstarch and enough water
to make a thick batter.
- Fill the inside of each piece
of pepper with the filling level
to edges. Add coat the filled
side with flour.
- heat the oil in a wok over medium
heat to 350oF (175oC)
or until a piece of scallion green
or ginger sizzles and moves about
rapidly when tossed into the oil.
Dip the filled side of each piece
of pepper into the egg batter
and then drop it into the oil
, filled side down. Deep-fry until
the coating is golden brown, then
remove, drain well, and place
in a dish, Sprinkle with the pepper-salt
and serve.
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