Ingredients: 600 grams of pork, 1/2 onion, 1/2 red bell pepper, 1/2 yellow bell pepper, 1 asparagus, 3 cloves of garlic, 1/2 chili pepper

Seasonings: 1 tbsp soybean oil, 1 tbsp rice wine, 1 tbsp black soybean drum, a pinch of black pepper, a little bit of olive oil

How to do it

1. Cut the onion into thin strips, cut the red and yellow bell peppers into small strips, and slice the garlic and chili pepper. Cut red and yellow bell peppers into small strips, asparagus into small pieces, and garlic and chili peppers into slices.

Tips: When you cut the bell peppers, the smooth side down and the inner flesh up, it will be better to cut.

2. First, cut the pork into small strips and wash them.

Tips: Cutting the meat with a delicate texture, especially if you are using meat with less fat.

3, in the pan add a little olive oil, with low heat first chili garlic burst incense.

4, then add the processed frosty pork first into the pot, in high heat first burst.

5, then add bell peppers, onions, asparagus, together with popping, if the amount of frying at a time is more, you can add a little water to cover the pot to simmer.

6, add black tempeh, jar bottom soy sauce, rice wine, black pepper stir fry evenly after you can start the pot.