Lean meat 200 grams, 80 grams of green pepper, 1 strip of red pepper, 1 tbsp. edamame, 1 tsp. minced garlic, 1 tsp. minced red onion, 1/4 tsp. minced wet peel, 50 ㏄, 1 tsp. oyster sauce, 1/4 tsp. salt, 1/2 tsp. sugar, 1 tsp. wine, 1/2 tsp. tai pai ping powder, 1/2 tsp. soy sauce, 1/2 tsp. tai pai pai pai pai pai pai pai pai pai pai pai pai pai pai, 1/2 tsp. Shaoxing wine, a little bit of sugar

How to Make

1. Add lean pork slices to all marinade ingredients and mix well, let stand for 15 minutes.

2. Slice green bell pepper; chop red bell pepper; rinse and soak edamame for 10 minutes and chop, set aside.

3. Heat a wok, add 1 tbsp of oil and stir-fry the meat slices in the marinade in Step 1 over high heat until the meat turns white.

4. In the same pan used for stir-frying the sliced pork in recipe 3, add minced garlic, red onion, and wet tangerine peel, and stir-fry over low heat for 2 minutes, then stir-fry the edamame beans for another 1 minute.

5. Stir-fry the lightly sautéed pork in recipe 4, add water and all seasonings, and stir-fry over medium heat until the sauce dries up slightly.

6. In recipe 5, add the bell pepper slices and red pepper from recipe 2, and sauté for 1 minute to thicken with cornstarch.

6.