Half a catty of pancakes, half a cabbage, mung bean sprouts 100g, pork tenderloin 100g, a little onion, a little pepper, 3 red peppers, 2 tablespoons soy sauce, soy sauce 1 tablespoon, a little starch, a little cooking wine, a little chicken essence, a little vinegar and a proper amount of sesame oil.

working methods

1, shredded tenderloin.

2. Marinate shredded pork, cooking wine, salt and water starch evenly. Tip: Add a little oil and mix well without sticking to the pan for a while.

3. Cut the pancake into shreds.

4. Cut the cabbage into filaments, cut the small peppers into rings, cut the shallots into sections, and chop the garlic. Wash the bean sprouts and set aside.

5, cooking oil in the pot, shredded pork 40% oil temperature, quickly slipped, briefly changed color, fished out for use.

6. Leave the bottom oil in the pot, stir-fry the pepper, turn off the fire, and stir-fry the chopped green onion.

7. Add bean sprouts and shredded cabbage and stir fry.

8. Stir-fry the dish a little, add the shredded pork and stir fry.

9. Add salt, vinegar, soy sauce, soy sauce, sesame oil and chicken essence, and make juice with minced garlic, chopped green onion and pepper rings. This part is very important. Novices can save time and know the spices like the back of their hands.

10, pour all the prepared juice into the pot.

1 1, pour in seasoning and cook until fragrant.

12, stir-fry the raw materials evenly.

13, add the shredded pancake and let the hot air heat it first.

14, as soon as the hot air comes up, stir fry quickly and evenly, turn off the fire and serve.