Season the ground pork with pepper, minced garlic, and cooking wine. Remove excess moisture with a paper towel if necessary.

Dice the carrot and spring onion, then add them to the pork mixture.

Add salt and sesame oil to the mixture and knead thoroughly.

Cut the green chilies in half and remove the seeds using a teaspoon.

Coat the inside of the chilies with pancake flour.

Stuff the chilies with the pork mixture generously.

Coat the stuffed chilies with pancake flour on the outside.

Dip the chilies in beaten egg, ensuring an even coating.

Heat oil in a pan and cook the chilies on low heat, starting with the stuffed side down.

Flip the chilies and cook evenly on all sides until golden brown.