1. Wash the green and red peppers, remove the seeds, and cut into pieces.
2.
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The washed lean pork meat is cut into one-centimeter-wide strips and placed in a basin for later use.
3. Add 3 grams of salt, 1 gram of pepper, and 15 milliliters of cooking wine to the basin to remove fishy.
4. Stir well and marinate for 10 minutes to make the meat strips full of flavor.
5. After 10 minutes, put an egg in the basin and add some starch.
6. Stir in one direction with your hands, so that each strip of meat is evenly coated with starch.
7. Pour an appropriate amount of arowana fragrant and squeezed cooked soybean oil into the pot, and heat it until the oil is 60% hot. (Hot oil at 60% oil temperature, the temperature is about 180 degrees. The number and speed of the bubbles around the chopsticks inserted into the oil pan doubles that of 30% hot oil. The oil surface is slightly turned around, and the hand is close to some surfaces. It feels very hot. Obviously. This kind of oil temperature is suitable for deep-frying, it can quickly set the shape of the ingredients, the color is also beautiful, and there will be no frying.)
8. Add the marinated meat strips. (Put the meat strips one by one, otherwise the meat will stick together easily.)
9. Turn to medium and low heat and fry for 3-4 minutes. When the meat strips are deep-fried and the skin is crispy and golden brown, remove the oil control.
10. When the oil temperature rises to 70% hot, re-fry for about 20 seconds, and remove the oil control for use.
11. Leave a little oil in the pot, pour in the chopped green onion and ginger until fragrant.
12. Add a little water, then add 5 grams of oyster sauce, 5 milliliters of vinegar, 10 milliliters of light soy sauce, and 2 grams of sugar. Cook on medium heat for about 1 minute.
13. Pour in the green and red pepper and stir fry quickly and evenly.
14. Pour in the fried pork strips and stir-fry evenly.
15. Tick in a little water starch.
16. Stir-fry evenly.
