1. Green peppers, onions, garlic sprouts, garlic, ginger.
2. The chili is cut into small long strips, which is beautiful and tasty.
3. Onions are also cut into small strips, which are mainly used for fragrant and flavor, so there is no need to cut them into larger ones.
4. The accessories are ready, cut and drain, and set aside.
5. The meat is shredded, and the meat is better with a second knife. A little fat is more delicious and more fragrant.
6. First use a dry pan without oil, dry fry the chilies, after removing the moisture of the chilies, add two tablespoons of salt, stir fry for a while and leave the pan for later use.
7. Wash the pot and boil dry. Add the blended oil and heat the oil. Let the meat in the pot and stir fry for a while. After the meat turns from bloody to white, add 1 spoon of soy sauce.
8. Add the dark soy sauce and stir-fry evenly, then add garlic and ginger and stir-fry.
9. After the stir-fry is even, add the chili and stir-fry. Note: Don’t fry the meat for a long time. If there is no starch, the meat will become hard and old, which will affect the taste.
10. After the peppers and meat are stir-fried for a while, add onions and continue to stir-fry.
11. After the stir-fry is even, add garlic sprouts, add appropriate amount of salt, chicken essence, light soy sauce, stir-fry evenly to start the pan.
12. have a good meal.
Tips:1. No bean paste, no starch, no aniseed, a simple homemade dish, the result is so beautiful.
2. Fry the peppers in a dry pan first. The purpose is to make the peppers older. First add salt to make them more flavorful. Finally, when they are fried with the meat, they don't need to be fried for too long to make the vegetables flavorful.
