1. Prepare half a catty of lean pork meat (loin meat, scapular meat is more suitable), half a male bell pepper with a diameter of 6 cm, a large green pepper about 10 cm in length, a 15 cm green cucumber (about 3 cm in diameter), and 30 green onions One centimeter, about ten centimeters in diameter onion, peel 1 to 1.5 layers. Old ginger is half the size of a thumb, and garlic is equal in volume.
2. The ginger and garlic are smashed into pieces, the green and red peppers are cut into diamond-shaped pieces about 2✕2 cm, and the green onion is cut into diamond-shaped strips about 3 cm long and half a cm thick with a diagonal knife. The cucumber round faces are divided in half, and slices about 3 cm long and 2 mm thick (about the size of a thumb) are cut with an oblique knife. Onions are cut into diamond-shaped pieces the size of a thumb.
3. Cut the meat into slices about the size of a thumb and one or two millimeters thick. Add the soy sauce with one cap of the mineral water bottle, one cap with clear water, knead well, then add two caps of sweet potato powder, knead and marinate for a few minutes.
4. Add 1/6 spoon of bean paste (the size of a thumb) of a 5 cm diameter soup spoon, and knead it well.
5. Add about 200 milliliters of rapeseed oil (about 1 to 1.5 scoops of 10 cm in diameter) in the pot, and heat it to about 70% of the heat and slightly smoke.
6. Add ginger and garlic, about 10 or 20 Chinese peppers, about two-thirds of a spoon of 5 cm diameter of bean paste, and stir-fry for half a minute (I use homemade bean paste, the color is not so heavy, and the one made in supermarkets. The dosage is halved, so that the color of the final dish will not be too heavy, the small reminder will be specific).
7. Add the meat and stir fry for half to a minute.
8. Most of it turns from red to grayish-yellow, and it is ready for use.
9. There is about a spoonful of oil about five centimeters in diameter in the pot.
10. On high heat, add onions and green peppers and stir fry for one minute.
11. Then add green onion, red pepper, cucumber, salt and 1/3 little finger Stir-fry for half a minute.
12. Add the fried meat, rice wine (can be changed to rice wine, cooking wine, etc., the amount of white wine can be reduced to a quarter) 5 cm diameter spoon and half a spoon, stir for half to one minute.
13. Turn off the heat and add the chicken bouillon with about half of the cap of the mineral water bottle and stir well.
14. Serve the plate (I fry a large portion).
Tips:1. This dish pays attention to two characteristics, one is that the meat is tender, and the other is that the dish is crispy;
2. In order to ensure the tenderness of the meat, the meat is first fried until it is half-done, set aside for later use, and then added evenly;
3. To ensure that vegetables are fresh and crisp, the cooking time for different ingredients is different. Onions and green peppers with longer processing time are cooked first;
4. The taste reflects the original taste and tenderness of vegetables to the maximum extent. Vegetables basically don't need to add salt, just rely on the salt in the leftover oil of the fried meat and the salt in the meat when the mixed meat is fried;
5. The bean paste I use is homemade, and the color is not that heavy. If you use bean paste bought in the supermarket, the amount is reduced by half, and the insufficient salt is added to make up for it, about one-fifth of the cap of the mineral water bottle. , Put in when frying vegetables.
