Do the following:

1. Use a knife to cut the center of the chili pepper to get out the seeds.

2. Cut it into small pieces about two centimeters wide will do, or you can cut it diagonally or hobnail will do.

3. Next we cut the pork loin into thin slices, add dark soy sauce, soy sauce, cooking wine, oyster sauce, salt, sugar and cornstarch to marinate, time 15 minutes.

The soy sauce is just for color, so you don't need to put more. Pork tenderloin thinly sliced can cater to cut sections of chili, chili if you choose to cut diagonally or hobnail, pork tenderloin cut small thin slices, so that the dish is more coordinated.

4. When the oil is 40% hot, put the meat into the stir-fry until browned and then fish out.

5. Do not put oil in the frying pan, stir fry chili pepper with low heat, press the chili pepper with a spatula, so that it is evenly heated, stir fry until browned before you can.

6. chili stir fry directly after the oil can be, or with a spatula to the chili aside, and then pour a little oil, the garlic and ginger into the incense, quickly open the fire to stir fry the meat into the rapid stir-fry, and at the same time to the soy sauce, salt, sugar into the seasoning. About 30 seconds of even stir fry can be out of the pot.