1. Cut lean meat into thin slices, mix in starch, cooking wine, salt, pepper, and dark soy sauce; slice ginger and garlic, and cut dried chili into sections.
2. Slice carrots, cut green peppers into small pieces, and cut red beauty peppers into sections.
3. Heat the pan with cold oil, add the meat slices when the oil is hot, and quickly spread the fire.
4. Stir-fry the ginger, garlic, dried chili pepper and pepper to create a fragrance.
5. Add carrot slices and fry until broken.
6. Add green peppers and beauty peppers, mix in appropriate amount of cooking wine, dark soy sauce, salt and sugar, stir well, pour a few drops of vinegar along the side of the pot, turn off the heat and add monosodium glutamate to start the pot.
Tips:Ps:
1. Regarding the seasoning, I'm ashamed. I don't have any green onions, otherwise I will definitely put green onions. Of course, you can also leave out Chinese pepper and dried chilies. You don't want to add sugar or vinegar. You can do whatever you want with the food. O(∩_∩)O.
2. You can put the green onion, ginger and garlic into the sauté pot first, and then add the meat slices. I am worried about the scallion, ginger and garlic, so I put the pork slices first.
3. Some netizens worry that the sliced pork will grow old after being fried. If you are really worried about the sliced pork being fried, you can serve it first after the fire is scattered. You can put it in at the end of seasoning. However, I fry while taking pictures, and the meat slices are still very tender when the pan is finally cooked.
4. Green peppers and beauty peppers don't need to be fried for a long time, just cut off.
A beautiful piece of cake-stir-fried pork with double peppers. ^_^
