Tools/ingredients: 4 green peppers, pork 1 small pieces, oyster sauce 1 spoon, 0.5 spoon of soy sauce, appropriate amount of water, cooking wine 1 spoon, soy sauce 1 spoon, 2 slices of ginger, 2 spoons of starch, 0.5 spoon of chicken essence and salt/kloc.

1. Wash and break the green pepper.

2. Prepare a piece of meat, wash it for later use, shred ginger and mash garlic.

3. Slice pork, prepare a small bowl, put 2 tablespoons of starch and 2 tablespoons of water, and let stand for 5 minutes.

4, hot oil from the pot, hot oil into the meat, 1 tablespoon cooking wine, stir fry quickly to change color, so as not to stick to the pot.

5. After the blood color is fried, pour in 0.5 spoon of soy sauce for coloring.

6. Stir-fry the ginger and garlic, then pour in half a bowl of water, stew and drain.

7. Add green pepper, 1 spoon of soy sauce, 1 spoon of oyster sauce and 1 spoon of salt, stir-fry for 3-5 minutes, and finally add 0.5 spoon of aged vinegar and 0.5 spoon of chicken essence and stir-fry for several times.

8. The pot can be loaded.