Indeed, eradicating the seeds and interior membranes is very important as they have the best concentration of capsaicin, which supplies warmth to peppers. Put some cornstarch in the bowl and coat each piece of meat in a skinny layer. Shake off any surplus and reserve. Silgochu practically indicates "thread pepper", https://eduardoiojsf.blogmazing.com/30382700/5-simple-techniques-for-beijing-red-pepper