The local variant is spiced with hot green pepper, and the main ingredient is often ground goat meat or fish.
The meat is often served cold, often with green pepper or cilantro leaves, in a warm huoshao.
A small amount of minced garlic and sliced green pepper can be used as seasoning.
It is a small, tapered, green pepper that turns red as it matures at about 5 cm (2 inches) in length.
It depicts a solitary green pepper in rich black-and-white tones, with strong illumination from above.
This dish goes very well with baked potato and green pepper.
It is then sliced into rounds, simmered in a meat bullion and seasoned with salt, green pepper, and dill.
The creations were voted on by the studio audience, who each held up a card showing either a red tomato or green pepper.
