Ingredients: A 1/4 lb. pork, 1 tsp. salt, ginger juice, 1/4 roundd onion, 2 tbsp. cornstarch powder
B 10 Korean green peppers, 1/4 lb. cabbage, 1/4 carrot, salad oil
C 1/3 cup water, 1 tbsp. red pepper paste, 1 tbsp. rice wine, 1 tsp. soy sauce, 1 tsp. sugar
1. Remove the stems from the long, Korea green peppers and cut them into 3/4" lengths.
2. Mince the pork finely and mix it with the chopped round onion, cornstarch powder, 1 tsp. salt, and ginger juice. Shape the mixture into meatballs 3/4" in diameter. Roll the meatballs in cornstarch powder and deep-fry them in oil.
3. Bring the C seasoning to a boil, add the deep-fried meatballs and simmer. Then add the green pepppers and cook briefly. Thread the meatballs and green peppers on skewers.
4. Arrange the skewered food around a centerpiece of cabbage strips and decorate the top with flower-shaped carrot pieces.
Hint: This dish can be served for guests, or as a side dish for lunch boxes or an hors d'eouvre.