You can buy some Guizhou-made pickled peppercorns or Hunan ones

Put a coffee spoon of cornstarch in the frying pan and mix it with 1-2 taels of meat - take a normal household tablespoon as the amount, put 1 spoon of oil for those who have light tastes, or more for those who have greasy tastes - heat oil until it smokes a little and put the shredded pork in the pan until it's 5 matured - put a spoon of pickled peppercorns in a china spoon as the amount, 1/3 spoon of wine, a drop of vinegar (if you have sweet tastes, add a little sugar), a little chopped green onion, (because there is salt in the pickled peppers, you can leave out soy sauce), fry for two seconds - put the meat into the stir-fry until 7 matured. A drop of vinegar (taste sweet can add a little sugar) a little chopped green onion, (because of pickled peppers inside the salt, you can not put soy sauce), stir fry two - the meat into the stir fry to 7 mature into the green onion (be sure to cut into a knuckle-length onion joints) - stir fry two meat 9 mature from the pot

Special note: 1. seven mature when you can taste the salt flavor, if it is light, you can add a little salt,

2. Be sure to put soaked chopped pepper, is chopped red pepper bubble (our state called bad pepper), if you have to buy that directly buy bad pepper, pay attention to the general chili pepper inside there will be ginger, if not, then you have to cut a little bit of ginger into the mix when mixing the meat, ginger cut into a wooden pencil core as thick as a knuckle long, if the chili pepper inside the ginger is not used

3. do not want to soy sauce, light on the addition of salt, onion to be chopped, onion joints appropriate can be more point, onion joints appropriate can put more, onion to use small onions only fragrant

You first try, good I continue to add, remember to give points ah, heh