Preparation

• Soak the sweet potato vermicelli in hot (not boiling) water for 25 minutes.
  15 g sweet potato vermicelli
  
• Wash the green chili peppers thoroughly, slit each on one side, and remove the seeds.
  5 green chili peppers
  
• Microwave the firm tofu for 2 to 3 minutes to draw out excess moisture.
  100 g firm tofu
• Finely chop the shiitake mushrooms, onion, and carrot; finely cut the drained sweet potato vermicelli; combine with the ground pork.
  200 g ground pork, 4 fresh shiitake mushrooms, 0.5 onion, 20 g carrot
  
• In a large bowl, combine the pressed tofu, salt, black pepper, minced garlic, Shaoxing wine, and the egg, then knead by hand until a smooth, cohesive filling forms.
  0.5 teaspoon salt, 1 pinch black pepper, 1 clove garlic, 1 tablespoon Shaoxing wine, 1 egg
  
• Lightly flour the inside of each slit pepper to help the filling adhere.
  90 g flour
  
• Generously stuff the peppers with the filling.
  
• Coat the stuffed peppers completely with flour.
  
• For the batter, whisk all the ingredients together in a bowl.
  150 ml ice-cold water, 1 egg, 3 tablespoons cornstarch, 2 teaspoons baking powder, 0.25 teaspoon salt, 0.25 teaspoon garlic powder, 1 pinch white pepper
  
• Dip the floured peppers in the batter.
  
• Fry in hot oil at 160°C until golden.
  
• Let the fritters cool slightly.
  
• Fry the fritters a second time at 170°C for an even crispier crust.