Ingredients: hind leg meat 300g, sour pepper 1 bar, leek 1 bar.

Seasoning: 1 ginger, 3-4 cloves of garlic, 2 tablespoons of soy sauce, 1 tablespoon of soy sauce, 1 tablespoon of cooking wine, 1 tablespoon of bean paste, a little salt, 1 tablespoon of chicken essence.

Cooking steps:

Step 1: First, we wash the bought hind leg meat and cut it into thin slices. Don't cut too thick or too thin. Too thick to fry easily. It's too thin and tastes bad. As thick as a coin. Put it on a plate for later use.

Step 2: Cut the sour pepper into small pieces and put them on a plate. The production process of sour pepper was introduced earlier, so you can look back.

Step 3: Mash ginger and garlic, wash leeks and cut them into inches, and put them on a plate for later use.

Step 4: add water to the pot, put the sliced meat into cold water, add a spoonful of cooking wine, and cook for 2 minutes on high fire to reduce the fishy smell and shorten the frying time.

Step 5: Cook the pork for two minutes, remove the floating foam, and then take it out and dry it in water.

Step 6: Heat the pot again, add a little oil, put the drained pork into the pot, and fry it with a small torch.

Step 7: Stir-fry the fat of the pork, which looks a little yellow. Add minced ginger and garlic, a spoonful of bean paste and stir-fry over high heat.

Step 8: Stir-fry the seasoning, add a spoonful of soy sauce and a teaspoon of soy sauce, stir-fry over low heat and color. Pour in a spoonful of cooking wine and stir-fry the cooking wine until it volatilizes.

Step 9: Finally, pour in the chopped sour pepper, stir-fry over high fire, stir-fry the water vapor and sour taste of the sour pepper, add a little salt and chicken essence, and stir-fry over high fire until the taste is even.

Step 10: Stir-fry the seasoning evenly, pour in the leek, turn off the heat and stir-fry evenly, and then serve.