Ingredients: pork tenderloin, green pepper, refined salt, fresh soy sauce, oyster sauce, cooking wine, white vinegar, sugar, corn starch and potato starch.

1,, Prepare the ingredients, cut them into thick slices and then into strips, and finally cut them into larger pieces of meat. Wash it twice in clear water to remove blood, dry it, put it in a basin, add a little refined salt, and marinate the cooking wine evenly for ten minutes.

2. Slowly add water to potato starch and stir it into a starch paste thicker than yogurt. Pour it into the meat and mix it evenly with your hands, so that each piece of meat is covered with starch paste. Cut the green pepper into diamond-shaped pieces, and cut the onion, ginger and garlic as shown in the figure.

3. Mix the juice, a little salt, a spoonful of fresh soy sauce, a spoonful of oyster sauce, a spoonful of cooking wine, half a spoonful of white vinegar, a spoonful of white sugar, two tablespoons of water and a proper amount of corn starch and mix well.

4, fry until light yellow, take it out, boil the oil from the pot, and when the oil temperature is 70% to 80% hot, drop the meat pieces one by one and start frying. When the oil temperature rises to 80% to 90%, fry it again, and take out the oil control when it is golden and crisp.

5, leave the bottom oil in the pot, stir-fry the onion, ginger and garlic to get the fragrance, stir-fry the green pepper, and then stir-fry the meat for a few times. Pour in the mixed juice, stir fry quickly and take out the pot.