2) Cook green vegetable and soak in cold water before mincing. Squeeze dry. Cook pork and mince.

3) Heat up wok and peanut oil. Fry pork until fragrant. Add meat ingredient (from 2), one at a time and thicken with cornstarch. Add vegetable and sesame oil. Set aside and let cool.

3) Heat up a clean wok and add two tablespoon oil. Fry curry and onion. Add beef, broth, salt, MSG and stir-fry. Thicken with cornstarch solution. Cool in refrigerator.

4) Divide the skin dough in 8 pieces. Wrap skin dough around meat ingredient and knead into pepper shape (see picture).

5) Steam pears 5 minutes. Brush sesame oil on peppers and serve.