Pork (must be skinless, fat and lean)

Dried sea pepper

Dried pepper

asparagus lettuce

Onion, ginger and garlic

Peanuts cooked in advance (peanuts can be cooked by frying, frying and roasting, depending on personal preference)

soy

Starch (sweet potato starch is preferred)

white sugar

cooking wine

salt

Kung Pao diced meat?

Pork is peeled and cut into dices of about 1cm.

Lettuce is cut into diced meat.

Onion is cut into slightly smaller particles than diced meat, and ginger and garlic can be cut into fine particles or minced foam.

Cut dried sea pepper into sections.

Dried Zanthoxylum bungeanum and other condiments for use.

Add appropriate amount of salt, cooking wine and dried starch into diced meat, stir well and marinate for a few minutes.

Prepare the juice, and make it with proper amount of salt, dry starch, sugar, vinegar, soy sauce and clear water, and taste the juice to your liking.

Heat the pot with big oil, saute dried sea pepper and pepper, and be careful not to fry it.

(Big oil means a little more oil)

Pour it like marinated diced meat, stir-fry the diced meat slowly for a few seconds, then quickly spread it, and stir-fry it until it is cooked (it won't take many seconds for it to be cooked quickly, so be careful not to stir-fry the meat too old. Novices can try to heat the oil to a sufficient temperature and then leave the fire for operation, in order to make the meat taste tender).

Pour in onion, ginger and garlic, and turn over quickly.

Pour in diced lettuce, stir well quickly, pour in sauce, stir well quickly.

Pour in the prepared peanuts fried in advance, stir the pot twice and serve immediately. (Many novices will make mistakes in this step, and the mistake is that the peanuts will regain their flavor after being fried for a long time.)

Pan