Specific practices are as follows:
1. Cut the red pepper into the desired shape, cut the tenderloin, slice the garlic and cut the small green pepper into circles.
2. Cut the tenderloin, grab it evenly with soy sauce, soy sauce and salt, pat it evenly and marinate it for a while.
3. Heat the oil in the pot, add the tenderloin, stir-fry it quickly over high fire, and immediately take it out of the pot after it changes color (you can also stir-fry it for a while if you like crispy food, so that you can fry a shell on the surface of the meat).
4. Add garlic slices to the remaining oil in the pot, add red pepper and green pepper, add appropriate amount of salt to taste, stir fry over high fire, add the fried meat after the pepper softens, and continue to stir fry.
5. Pour a little soy sauce and soy sauce mixed with water, stir well and serve!
Red pepper Chinese alias sweet pepper. Belongs to Solanaceae, native to Central and South America. /kloc-was introduced into Europe from Mexico in the 6th century and widely distributed in France, Spain, Italy and Hungary. It is cultivated all over China. Annual or perennial herbs. The stems are erect and much branched. Simple leaves alternate, with broad ovate leaves, tapering apex and long petiole. Flowers solitary in leaf axils, corolla yellow or green. The fruit is spherical, with petal-shaped protrusions outside, and there are red, green and Huang San species. Seeds oblate, pale yellow. Flowers bloom in summer.