1. Slice pork, add light soy sauce cooking wine starch, stir well, and marinate for a while.
2. Wash the mung bean sprouts and control the moisture.
3. Scallions sliced.
4. Put a small amount of vegetable oil in the pot, add bean sprouts and stir fry.
5. Put a small amount of vegetable oil in the pot, add bean sprouts and stir fry.
6. Put an appropriate amount of vegetable oil in the pot, add the pork, and stir fry until the color is completely changed.
7. Put it out and put it on top of mung bean sprouts.
8. Put an appropriate amount of vegetable oil in the pot, add a spoonful of Pixian bean paste and fry the red oil.
9. Add green onions, appropriate amount of light soy sauce, and stir fry with half a spoon of sugar.
10. Put in a small bowl of water and bring to a boil.
11. Put a spoonful of starch in a small bowl and make juice with water. Put the starch juice in the pot and turn the heat on and off.
12. Pour the soup on the plate, sprinkle the chili segments, and cook the sesame seeds.
13. Put an appropriate amount of vegetable oil in the pot, heat the oil, and add pepper.
14. Pour the pepper oil on the red pepper.
15. Finished picture.
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