Materials

Squash 500g

Mung Bean Sprout 250g

Pork 500g

Pepper one

Garlic two

Salt

Wine

Sugar

Practice

1. Squash twice with water and then soak for 10 minutes. Soak for 10 minutes, mung bean sprouts with boiling water blanch again (boiling water in the pot for about 30 seconds, it is good to fish up and drain)

2. Pork shredded, add a little salt, cooking wine, soy sauce, starch, water and cooking oil mixed marinade for ten minutes, green peppers horizontally shredded, garlic slices; and then the hot oil under the shredded pork, stir-frying for a few moments on medium heat, using a spatula to cut through the until browning

3. Pork shredded and spare, and the bottom oil to fry the garlic and the green pepper.

4. Drain the water of the squash and bean sprouts into the pot, add a little salt and stir fry evenly

5. Add shredded pork, cooking a little cooking wine and soy sauce, stir fry evenly over high heat

6. Add a moderate amount of sugar to enhance the taste of sweetness can be skipped

7. Turn off the heat, sprinkle a little monosodium glutamate mix