Step 1: starch into a bowl, add a little cold water to dilute a little, stir well and put aside to settle, meat cut into small pieces, in an empty bowl.
Step 1: Add a little cooking wine to remove the fishy smell, then add soy sauce and thirteen spices to taste, stir well and set aside.
Step 2: Cut the cleaned bell peppers and carrots into bite-sized pieces.
Step 3: Prepare a small empty bowl, pour the pre-cut onion, ginger and garlic into it, pour a tablespoon of soy sauce, and then some salt, sugar to refresh, and then finally pour a little dry starch, stirring can be.
Step 4: Soak the starch water out of the top of the water, and then the rest of the starch slurry poured into the meat bowl, starch precipitation is not easy to pour out, you can use a spoon or hand pockets to stir the bottom of the dial to the bowl, and then pour a little oil with the hand, so that the fried meat does not love to splash out of the oil.
Step 5: Prepare a wok, pour a little more oil into it, and heat it until it's almost slightly hot, then put the small pieces of meat coated with cornstarch slurry into the wok one by one to prevent it from sticking.
Step 5: Fry the meat on medium heat until the skin is a little hard. If there are too many of them, you can divide them into two batches to use less oil.
Step 6: In a separate pot, pour the sauce into the pot and stir in a tablespoon of the same oil you used to fry the meat.
Step 6: Throw the meat and green pepper and carrots into it, and stir-fry them quickly over high heat. The sauce doesn't need to be too much, and it can be slightly stained on the meat, so that the meat will remain crispy and not become soft, and if you like to make it more flavorful, you can also make a little bit more juice.