Practice:
1. Wash and shred the beef (I cut two-thirds of the beef, but I think it's enough, and the rest will continue to freeze).
2. Marinate the shredded pork with cooking wine, starch, cumin powder, a little salad oil and water for a while.
3. Wash and shred the green pepper, chop the onion and shred the ginger for later use.
4. When the oil in the pan is warm, put the marinated shredded pork and slide it open. After the shredded pork becomes discolored, add a little soy sauce and stir-fry it evenly, and then put it out for use.
5. Put a little oil-fried chopped chives, ginger slices and dried peppers in the pot, add shredded green peppers, add a little salt, stir-fry them evenly, then add shredded pork, then add cumin powder, chili powder (which I put in oil to splash chili) and a little chili oil (adjusted according to personal taste), stir-fry them evenly, and then take them out of the pot (stir-fry cumin meat is a cooked dish, so you'd better keep the seasoning at hand before cooking, and add cumin. You can also fry the shredded pork and add cumin powder and Chili powder directly, and then add the green pepper before the last pot, just choose according to your personal preference).