1. Shred the meat from the ribs, a little salt, a little soy sauce, and a little oil to marinate for a while. One point is fine, and you will need to season it later when you stir fry. If it feels too dry, you can add a little water or cooking wine, and then pour the oil. Oil is to lock the moisture and keep the meat fresh and tender.
2. Wash the green red peppers and green garlic seedlings, shake them dry, and cut diagonally.
3. Cut a few slices of ginger.
4. Pour a small amount of oil in the pot and stir the green and red peppers first.
5. Pour in the green garlic sprouts and fry them until they are dead.
6. The pepper and garlic sprouts are served first. The chili and garlic sprouts are fried first to look good, and to keep the taste crisp and refreshing. If you find it troublesome, you can also fry together later.
7. Put a little more oil in the pot, and pour the ginger first, and then pour the shredded pork. Stir-fry the shredded pork until the color changes, add a small bowl of boiling water, light soy sauce and salt to taste, cover and simmer for a few minutes.
8. The shredded pork is almost cooked, then add the chili and garlic sprouts and stir fry for two minutes.
9. Finally, it's ready to be installed.
Tips:1. Stir the pepper and garlic sprouts with a small amount of oil first to maintain the color and crisp taste. If you find it bothersome, it will be fine to fry them together.
2. When marinating the meat, don’t season it too salty, just a little bit of salt and light soy sauce, otherwise the noodles will be too salty. If it is dry, add a little water or cooking wine and then pour the oil. Adding oil is to maintain the moisture of the meat and keep the meat fresh and tender.
