1. Cut the pork loin into strips and cut diagonally along the strips with scissors.
2. Shred the green and red peppers and set aside.
3. Marinate the pork loin with white wine, cooking wine, salt and white pepper for half an hour.
4. Add water to the pot. After the water is boiled, add salt to the marinated pork loin and blanch it (the speed should be fast when it is blanched, and it will be removed after a while).
5. Add oil, ginger, garlic, and green onions to the pot, fry them over medium heat and leave the oil to remove.
6. Heat the oil to 80% heat, add pork loin, add white vinegar and stir-fry evenly, add green and red pepper and stir-fry evenly, thicken the broth with starch and put it in a pan.
Tips:When buying pork loin, you can let the store handle it in advance, so that you don’t have to buy it and deal with it after returning home.
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