1. Wash the refined meat and cut into filaments.
2. Marinate the shredded pork with salt, white pepper, cooking wine, green onions, and ginger for 10 minutes.
3. Cut the peppers diagonally into sections, and shred the carrots (green peppers and red peppers are the best match, red peppers are not available, and carrots are used for color).
4. Add starch to the shredded pork and mix well.
5. Put an appropriate amount of vegetable oil in the wok, heat it to seven or eight minutes, pour in the ginger and garlic, and explode the aroma. Pour in the shredded pork and stir-fry evenly, add an appropriate amount of thirteen incense, and stir-fry for seven or eight minutes on medium heat.
6. Pour the carrots and sauté for two to three minutes.
7. Pour in the peppers and stir-fry evenly. Add appropriate amount of light soy sauce, cooking wine, sugar, and salt, and stir-fry evenly.
8. Stir-fry until the chili peppers become soft (don't fry for too long, otherwise the chili peppers will not taste good), and serve.
