200 grams of lean pork, 50 grams of cucumber (or crisp vegetables such as lettuce), 50 grams of red pepper, 5 grams of Jiang Mo, 5 grams of minced garlic and 25 grams of onion.

Seasoning: soy sauce 10g, salt 3g, cooking wine 5g, starch 2.5g, Pixian watercress 25g, broth (or water) 25g, sugar 5g and vegetable oil 3 tablespoons (45ml).

Exercise:

1, pork is cut into cubes of about 1 cm, and marinated with a little salt, cooking wine and starch for a while;

2. Cut cucumber into cubes with a square of 1 cm, remove seeds and tendons from red pepper, and cut into cubes with a square of 1 cm;

3. Mince Pixian watercress, and mix the remaining starch, soy sauce, sugar and broth into thick juice for later use;

4. Heat the wok, add 2 tablespoons (30ml) of oil, and when it is 60% hot (the oil is slightly smoky), stir-fry the diced meat;

5. Add bean paste and stir-fry to get color, then add onion, ginger and garlic and stir-fry to get fragrance;

6. Add diced cucumber and diced pepper and stir well;

7. Pour in the evenly stirred sauce, stir a few times, and pour in 1 tablespoon oil (15ml).

Production skills:

1, all the ingredients should be ready, and the action should be quick when frying to avoid the meat getting old.

Cucumber and pepper can be eaten raw, so when frying, you only need to stir fry a few times to stir the taste evenly. Don't fry for too long, so the material will become soft, the taste will be bad, and vitamins will be lost.

3. If you use carrots, potatoes and other materials that are not easy to cook, you should cook the materials with water in advance before frying.