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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.
He specialised in early and, for those days in the early 1960s, exotic fruit and vegetables such as melons, green peppers and aubergines.
The dish is prepared by sauteing cubed aubergine, potatoes, carrots, green peppers and courgettes.
The jar is then filled with a pickling solution of buttermilk, sour skim milk, whey, red and green peppers.
Instead, it is prepared with sauted eggplants, green peppers, tomatoes, onions, and minced meat.
These are boiled with water, salt and vegetables (red onions, green peppers and tomatoes) for two hours.
He is also afraid to eat green peppers.
Often potatoes, zucchini, carrots and green peppers are added to the mixture depending on the season, the area and the family.
