Ingredients:

4 cowboy bones, half an onion, half a yellow bell pepper, 1 green bell pepper, 3-4 cloves of garlic, and 4-6 red morning glory peppers

Seasonings:

2 tbsp cooking oil, a good pinch of salt, 4-5 grams of freshly ground black pepper, 1 tbsp sugar, 2 tbsp oyster sauce, 1 tbsp cooking wine (I used equal amount of Japanese-style monosodium glutamate instead), a few drops of sesame oil, 1 tbsp dry starch

How to make it:

1. Cut the cowboy bone into small pieces, and slightly marinate it with a pinch of salt and freshly ground black pepper for 20 minutes.

2. Mince the garlic, cut the bell peppers into small rings, shred or mince half of the onion and cut half into large chunks, and cut the bell peppers and bell peppers into large, even chunks and set aside.

3, frying pan into 1 spoons of oil, the next minced garlic, minced onion burst incense, into the remaining 4 grams of freshly ground black pepper, sugar, oyster sauce, cooking wine, add half a bowl of water, boil, turn to low heat and cook for another 5-6 minutes, collect the thick soup, that is, the black pepper sauce.

4. While the black pepper sauce is thickening, add ? tsp oil to a non-stick sauté pan, heat over medium heat, add the marinated cowboy bones, and sauté until one side bleeds, then flip and sauté for 2 minutes, and then remove the cowboy bones from the pan when they are cooked to 7 minutes.

5, frying pan in the bottom of the oil, add the remaining half a spoon of oil, under the onions, bell peppers, green pepper pieces stir fry evenly, under a little salt to taste.

6: When the vegetables are tender, add the sautéed cowboy bones, then add the red pepper rings, pour the black pepper sauce into the pan, mix well, and stir-fry for 2 minutes before serving.