4. Add water to the pot, add pork in cold water, add a few slices of onion, ginger and pepper, and add a little cooking wine to remove the fishy smell. Boil the water first, and then simmer for 20 minutes. 5. At this time, we cut some ingredients, a handful of green peppers (or garlic sprouts) are cut into oblique slices first, and a handful of red peppers are also cut into oblique slices, which are mixed with green peppers for color matching.
6. Cut four pieces of garlic into garlic slices and one piece of ginger into ginger slices. Put them in a pot together, and add a little dried lobster sauce.
7. It's time to turn off the fire. Take out the cooked pork and put it in a cold water basin to cool.
8. After the meat cools, dry the water on the pork surface with a towel to prevent the frying pan from frying. 9. Then cut it from the middle, cut it into even slices and put it in a bowl. 10. Next, mix a sauce, add a spoonful of sweet noodle sauce and a spoonful of soy sauce, and stir to melt, so that the fried meat slices have more sauce flavor.
When the ingredients are ready, we will start cooking. 1 1. Heat the wok, add a little cooking oil, pour in the meat slices, stir-fry for one minute, stir-fry the fat inside, and then pour out the oil control. 12. Start the pot again, add a little cooking oil, add ginger, garlic and dried lobster sauce and stir-fry until fragrant. Stir-fry until fragrant, add half a spoonful of bean paste, stir-fry until it melts, and stir-fry red oil.
13. Then pour in the sliced meat, stir-fry a few times quickly, and stir-fry the sliced meat to the highest color.
14. Pour in the green pepper, continue to stir fry, and pour in the freshly prepared juice.
15. Then start seasoning, add a little monosodium glutamate and white sugar, stir-fry evenly, melt the seasoning, cook a little old vinegar to remove the fishy smell before taking out the pot, stir-fry evenly again, and then turn off the heat and start the pot.