Materials:
4 cowboy bones, half onion, half yellow bell pepper, 1 green pepper, 3-4 cloves of garlic and 4-6 red bell peppers.
Seasoning:
2 tablespoons of cooking oil, proper amount of salt, freshly ground black pepper 4-5g, sugar 1 tablespoon, oyster sauce 2 tablespoons, cooking wine 1 tablespoon (I used the same amount of Japanese essence instead), a few drops of sesame oil, and dried starch 1 tablespoon.
Exercise:
1. Cut the cowboy bone into small pieces and marinate it with a little salt and freshly ground black pepper for 20 minutes.
2. Chop the garlic, cut the sweet pepper into small circles, shred or chop the onion, cut the onion into large pieces, and cut the green pepper and sweet pepper into large pieces for later use.
3. Add 1 tbsp oil to the wok, add minced garlic and chopped green onion to stir fry, add the remaining 4g freshly ground black pepper, sugar, oyster sauce and cooking wine, add half a bowl of water, bring to a boil, turn to low heat for 5-6 minutes, and then collect the thick soup, namely black pepper juice.
4. When the black pepper juice is concentrated, take a non-stick pan and add half a spoonful of oil. After heating in medium fire, drain into the marinated cowboy bones. After frying until one side bleeds, turn over and fry for another 2 minutes. When the cowboy bone is 7 minutes cooked, it can be taken out of the pot for use.
5. Leave the bottom oil in the wok, add the remaining half spoonful of oil, stir-fry the onion, sweet pepper and green pepper evenly, and season with a little salt.
6. After the vegetables become soft, add the fried cowboy bones, add the red pepper rings, pour the concentrated black pepper juice into the pot, mix well, stir fry for 2 minutes and serve.