Ingredients: pork tenderloin, green pepper, refined salt, first-class fresh soy sauce, oyster sauce, cooking wine, white vinegar, sugar, corn starch and potato starch. Practice steps: the first step. Prepare ingredients. There is only one outer ridge in my house. The second step is to cut into thick slices, then into strips, and finally into larger pieces of meat. Step three. Wash it twice with clear water to remove blood. Step 4, wring it out, put it into the pot, add a little refined salt, stir the cooking wine evenly and marinate it for ten minutes. Step five. Slowly add water to potato starch and stir it into a starch paste thicker than yogurt. Step six. Pour it into the meat and stir it evenly by hand so that each piece of meat is covered with starch paste. Step seven. Cut green pepper and red pepper into diamond-shaped pieces. Step eight. Cut the onion, ginger and garlic as shown in the picture. Step 9: Mix fruit juice, a little salt, a spoonful of fresh soy sauce, a spoonful of oyster sauce, a spoonful of cooking wine, half a spoonful of white vinegar, a spoonful of white sugar, two spoonfuls of water and a proper amount of corn starch, and stir well. Step 10. Fry until light yellow, and take out after solidification. Step 11: Boil the oil in the pot. When the oil temperature is 70% to 80% hot, put the meat in and start frying. Step 12: Fry when the oil temperature rises to 80%, and remove the oil when it is golden and crisp. Step 13: Add onion, ginger and garlic, and stir fry with the bottom oil in the pot. Step 14: Stir-fry the green and red peppers, and then stir-fry the meat a few times. Fifteenth step, pour in the mixed juice, stir-fry quickly for a few times, and take out the pot. Step 16, crispy and delicious meat moistening section is finished.