1. Wash the meat and cut it into large pieces, then put it in a soup pot and cook, add a little pepper and ginger pieces. Stir-fry the green peppers in a clean pot with a little salt for 5 to mature.
2. Wash the salted vegetables, wash several times, cut into silk, cut the green pepper into sections, boil the meat until 8-9 is mature, pick it up, cut into slices, slice the ginger and garlic.
3. Pour the fatty meat into the pot and cook a part of the oil, otherwise it will taste very greasy. When it is almost time, add the meat and stir fry. When it is almost fried, scoop out the excess oil, which can be used for other dishes.
4. Put the meat and oil out of the pot, leave some oil in the pot, add ginger slices and garlic slices until fragrant, then add Pixian watercress and fry until fragrant, add meat, tempeh, salted vegetables, green peppers, and stir-fry.
5. Just put the right amount of sugar and chicken essence to taste before starting the pan.
Tips:1. Cook the meat in advance and then cut it. Firstly, it is better to cut, and secondly, it is more delicious when it is fried. When cutting, pay attention to the cutting direction and cut along to avoid the separation of fat and thin.
2. Both pickles and watercress contain salt, so there is no need to add salt.
