Preparation materials: tenderloin, a handful of long beans, a section of white onion, half a red pepper, salt, pepper, cooking wine and soy sauce.

1 first of all, let's prepare the ingredients, a handful of long beans, washed and cut into sections, and half a red pepper. Cut the seeds into shreds and put them on a plate for later use.

2, a piece of tenderloin, first cut into pieces, and then cut into shreds, put the shredded pork into a plate, add salt, pepper, cooking wine, drop a few drops of old background color, stir quickly and evenly, then add vegetable oil and stir evenly, lock the moisture in the shredded pork with vegetable oil, and the taste is more tender.

3. Slice the green onion obliquely, slice the garlic and add a handful of dried red pepper.

4. Blanch the beans, boil the water in the pot, pour in the long beans and red peppers after the water is boiled, turn the long beans blue, blanch for more than 40 seconds, remove and control the water for later use.

5. Slide the shredded pork into the oil, pour the vegetable oil into the pot, heat the oil, fully slide the pot, pour out the hot oil, add the cold oil, then pour the shredded pork, stir quickly to avoid adhesion, stir the shredded pork until it becomes discolored, and pour it on the colander to control the oil.

6, start cooking, burn oil in the pot, after the oil is hot, pour in onion, garlic, red pepper and stir fry, then pour in beans and red pepper and stir fry for a while.

7. Add shredded pork, pour in cooking wine, oyster sauce, salt, chicken powder, pepper and sugar, stir-fry and melt to taste. If it is too dry, you can add a little water, stir-fry for about 40 seconds, add water starch, turn on the fire to collect juice, pour bright oil when you take it out, and then take it out and put it on the plate.