Steps

1. Cut 6 bell peppers in half lengthwise, remove seeds and stems.
   🕒 00:58
2. Heat 2 tbsp of Taihaku sesame oil in a frying pan and arrange the cut bell peppers.
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3. Cover with a lid and steam-fry over medium-low heat.
   🕒 01:50
4. Flip occasionally and cook for 5-6 minutes. (This is the key!) Adjust cooking time based on bell pepper thickness; slightly undercooking them will result in a delicious texture.
   🕒 02:02
5. Transfer the steam-fried bell peppers to paper towels to drain excess oil, and sprinkle with a pinch of salt.
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6. Arrange the bell peppers in a radiating pattern on a serving plate.
   🕒 03:18
7. In the same frying pan, add 200g of ground beef and stir-fry until it changes color.
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8. Add 1 tbsp minced scallion, 1 tbsp minced ginger, and 1 tbsp minced garlic, and stir-fry further.
   🕒 04:19
9. Add 1/2 tsp Doubanjiang (Spicy Bean Paste) and stir-fry.
   🕒 04:24
10. Add 2 tbsp Cooking Sake (Rice Wine), 1 to 1 1/2 tbsp Soy Sauce, 50ml Water, a pinch of Black Pepper, and 1 tsp Sugar. (This is the key!) Adjust soy sauce quantity according to the spiciness of the Doubanjiang.
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11. Simmer briefly.
    🕒 05:28
12. Gradually add about 1 tbsp of potato starch slurry while stirring to thicken the sauce.
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13. Finish by drizzling 1 tbsp of sesame oil.
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14. Sprinkle with a pinch of Sichuan peppercorns, if desired.
    🕒 06:30
15. Top the arranged bell peppers on the plate with the mapo minced meat and serve.
    🕒 06:44