Steps:
1. Sliced pork tenderloin (pork belly can also be used instead here).
2. Two Vitex negundo cutting hob blocks for standby.
3, millet spicy hob block color for standby, garlic chopped into minced garlic for standby.
4. Add the sliced meat, salt, sugar, chicken essence, a little soy sauce and egg white, and grab them evenly by hand.
5. Grab the meat slices evenly, add the right amount of starch again and grab them evenly.
6. After well-catching, add a little oil again and well-catching, so that it wraps the flavor of the meat slices and marinates for five minutes. Put the seasonings in order, grab them and marinate them.
7. When the pot is hot, there is no need to refuel. Add the chopped pepper and fry it to tiger skin color, then set it aside.
8. Heat the oil from the pan, add the marinated meat slices, then add the minced garlic and stir-fry until slightly golden. Add appropriate amount of seasoning, salt, sugar, chicken essence and soy sauce, and stir-fry with oil consumption for several times.
9. Immediately add the fried peppers and stir fry them quickly. Pour a little water into the pot, stir fry a few times again, and then take out the pot.
10, finished product.