Ancient Meat with Bell Peppers
1.
Wash the pork and plum meat and wash the colored peppers
2.
Cut the pork into thin strips and marinate for half an hour with salt, rice wine and cornstarch, then cut the colored pepper into pieces
3.
Then roll each piece of pork into a ball shape and pat the surface with flour
4.
Prepare green onion, tomato sauce and water starch
5.
Pour oil in the hot pan, use a little more oil
6.
Heat the oil for 7 minutes, fry the meat in the pan until the color is golden, then pick it up
7.
Pour out the excess oil and leave the base oil to fry the ketchup until it is fragrant
8.
Add about 150ml of water and bring to a boil, then return the ancient meat to the pan and stir-fry evenly
9.
After trying the taste, adjust the sweet and sour taste with sugar
10.
Add colored peppers and stir fry evenly
11.
Finally, thicken the starch with water and turn off the heat.
12.
Put it into a bowl and sprinkle with chopped green onion, then turn off the heat
Tips:
1. The original sweet and sour taste of tomato sauce, when adding sugar, try the taste first and then adjust it
2. When frying, use more oil, control the oil temperature, adjust the heat to medium if it is too high, the remaining oil can be used for frying vegetables
