煎釀三色椒 Stuffed Three-Colored Peppers with Fish Paste

將三色椒洗淨後吸乾水分，切成厚段（約 3–4 公分高），像小碗一樣。再吸乾或靜置片刻，讓水分蒸發。
Wash and dry the peppers. Cut each into thick ring segments (about 3–4 cm high) like little cups. Pat dry again or let them sit until moisture evaporates.

將魚肉漿釀入椒段中，盡量釀至與椒口平齊，這樣煎時會更平均。
Fill each pepper cup with fish paste. Try to level the filling with the rim of the pepper for even frying.

大火熱鍋下油，將椒段魚肉面向下放入鍋中，不要立即翻動。煎約兩分鐘後轉中大火，用筷子檢查魚肉是否變金黃和微脆。Heat oil in a pan over high heat. Place peppers fish side down. Don’t move them immediately—let them set for about 2 minutes. Reduce to medium-high heat, and check if the bottom is golden and crispy.

Flip and cook the other side. Reduce to medium-low heat to prevent the pepper skin from burning while ensuring the fish paste cooks through.
翻面後開始煎椒的底部，轉中小火，避免椒皮焦黑而魚肉未熟。

當兩面都煎至金黃熟透即可起鍋，配上一點醬油享用即可。Once both sides are golden and cooked through, remove from pan. Serve with a light drizzle of soy sauce.