1, the main ingredients: the front clip lean meat half a catty, bell peppers and green peppers 1 each.

2, seasonings: ginger a few slices, chopped into 1 section, 2 cloves of garlic.

3, seasoning sauce: 2 tablespoons of soy sauce, 1 tablespoon of balsamic vinegar, ? tablespoon of sugar, ? tablespoon of dark soy sauce, 1 tablespoon of cornstarch and a small bowl of water.

4, the front clip lean meat cut into 1 cm wide, 2 cm long about the size of the small pieces of uniform in a bowl, add 1 tablespoon of cooking wine, 1 tablespoon of pepper, a little salt and mix well after marinating for 20 minutes.

5, in the marinade, let's deal with the side dishes, the green and red peppers cut into diamond-shaped pieces, green onions, ginger and garlic were cut into minced, and then all the side dishes and seasonings are on the plate.

6, prepare a bowl, add two tablespoons of potato starch in the bowl, and then pour a small amount of water, mix well into the shape of a thick yogurt, grabbed to be able to slip into the next drop is best, this step should be done 2 hours in advance, so that the starch can be awakened, fried out of the meat section especially crispy.

7, and then the marinated pork into the starch paste, with a full hand, so that the surface of the pork evenly coated with a layer of starch paste, and then poured into the cooking oil, mixing evenly placed aside.

8. Pour enough cooking oil into the pot, and when the oil is 50 percent hot, pour in the starch paste coated meat segments in turn, and slowly fry them over low heat.

9, until the meat section fried to the stereotypes, gently push the meat section with chopsticks, so that the meat section can be heated evenly, continue to open the small fire will be the meat section fried to the surface of the slightly yellow when fished out; continue to raise the temperature of the oil, to be the oil temperature rises to 7 into the hot time, will be cooked meat section again into the pot to re-fry again, about 30 seconds after the re-frying, the surface of the meat section became golden and then fished out; once again, the temperature of the oil, to the meat to the The main purpose is to let the meat sucked in the oil spit out, so that it becomes more crispy.

10, meat section out of the fire, while the high oil temperature, the green and red peppers to the inside of the oil over a little hurry to get out of the oil drained and meat section put together spare.

11, all the vegetables are processed, the next let us adjust a soul sauce, bowl put 2 spoons of soy sauce, 1 spoons of balsamic vinegar, half a spoon of sugar, half a spoon of soy sauce, 1 spoon of cornstarch and a small bowl of water and mix well to seasoning sauce.

12, the pan left the bottom of the oil, the onion ginger garlic to the inside of a small fire stir fry flavor.

13, onion, ginger and garlic flavor fried out, pour into the seasoning sauce, high heat to the seasoning sauce thick.

14, seasoning juice slightly thick, pour into the meat and green and red peppers, continue to stir fry evenly over high heat, so that the meat wrapped in seasoning juice out of the pan into the dish.