600 grams red and green bell peppers, seeded
400 grams potatoes
6 dry mushrooms
1 tbsp pickled Chinese radish, diced
1 tbsp carrots, diced
1 tbsp wheat flour


½ tsp salt
½ tsp light soy sauce
½ tsp starch
3 tbsp water
A little white pepper powder
A little sesame oil


1 tsp salt
1 tsp sugar


  1. Wash and cook potatoes; remove skin, add salt and mash well.
  2. Mix wheat flour in a little water, pour into 3 tbsp of boiling water and stir vigorously until it becomes glue-like; add mashed potatoes and mix well.
  3. Soak dry mushrooms in water until soft; remove and discard stems; dice them.
  4. Heat a pan and add 1 tbsp of oil. Add mushroom, radish and carrot and stir fry briefly. Remove ingredients from pan and mix with potatoes.
  5. Clean and seed peppers, cut each into 6 to 8 pieces. Brush a little starch onto the inside of peppers and fill with potato mixture.
  6. Pan fry peppers until golden brown, and arrange on plate.
  7. Add all sauce ingredients to pan and cook; add white pepper powder and sesame oil to sauce; pour mixture on top of cooked peppers.


40 grams dry mushroom
2 tofu tubes
1 piece pickled Chinese radish
40 grams black fungus
40 grams dry daylily flowers
1 tbsp ginger, minced

Seasoning and Sauce

1 tsp salt
1½ tsp sugar
½ tbsp light soy sauce
1 tsp starch
½ tbsp oil
A little Sesame oil


  1. Soak dry mushrooms in water until soft; remove and discard stems.
  2. Add minced ginger, sugar, salt, starch and oil to mushrooms and mix lightly.
  3. Cut tofu into thick pieces; slice pickled radish and mix in ½ tsp sugar.
  4. Soak black fungus and dry daylily flowers in water until soft and clean well; tie daylily flowers into knots; blanch fungus and flowers briefly in boiling water and drain thoroughly.
  5. Mix all ingredients and remaining seasoning well and put into a deep plate, with mushrooms on top.
  6. Steam for 20 minutes and sprinkle seasame oil on top.