1. Wash the two-color pepper and slice it with an oblique knife.

2. Slice the tenderloin, add a proper amount of salt and a spoonful of cooking wine, and evenly grab a little starch. In fact, the pork belly is better here, but my father doesn't eat fat now, so he has to use tenderloin.

3. Sit in a hot oil pan, add proper amount of cooking oil, and stir-fry shallots with Jiang Mo.

4. Add tenderloin, stir fry quickly, add a spoonful of Laoganma and stir well.

5. Add chopped double peppers, add 1 tablespoon soy sauce and a little sugar. At this time, depending on your taste, you can add no salt.

6. Stir fry for half a minute. Sprinkle a little water starch and serve.