1. Wash the meat and slice it.
2. Slice the green and red pepper and set aside.
3. Slice ginger and garlic, and cut green onion into small pieces.
4. Put the oil in the pot, add the fat to the medium and low heat to stir out the oil.
5. Stir the fat into golden brown and serve.
6. Add the lean meat and use the lard to stir-fry the lean meat and discolor it. Leave the oil in the pot for later use.
7. Add ginger and garlic slices and saute.
8. Add the dried pepper section, and the bean drum will burst out the aroma.
9. Add green and red peppers, add salt and stir fry.
10. Pour in the meat slices and stir fry, add cooking wine and stir fry.
11. Add a small amount of water, add salt, light soy sauce, a few drops of dark soy sauce and balsamic vinegar and stir well.
12. Add the green onion and stir well, then serve.
Tips:1. Tempeh is salty, so salt should be used as appropriate.
2. It’s best to use pork belly for this dish. I didn’t buy it today, so I used foreleg meat, which is also very good.
