1. Cut the meat into pieces and put it in a bowl, add 2 tablespoons of light soy sauce, 1/4 teaspoon of salt, 1/4 teaspoon of sugar, 1 tablespoon of cooking wine, 1/4 teaspoon of pepper and 1/2 teaspoon of paprika. Marinate until it becomes sticky, add 1 tablespoon of water, then marinate until the water is completely absorbed, add 1/2 teaspoon of corn starch, then marinate evenly, let stand for 15 minutes;
2. Cut the melon and pepper into diamond-shaped pieces, and chop the garlic into puree;
3. Put the pot on the stove, turn on the medium heat, add a proper amount of oil, turn the surface of the meat to golden brown, set it aside;
4. Raise the pot again, heat the pot and put the oil, add minced garlic and a few slices of chili, and sauté;
5. Pour in melon and chili, stir-fry a few times, add 1/2 teaspoon of salt and 1/4 teaspoon of sugar, and stir-fry a few more times;
6. Pour in the meat, stir well, add 1 tablespoon of cooking wine, sprinkle a few peppers, stir-fry quickly, and then serve.
Tips:1. Use a small amount of red pepper powder to marinate the meat, the color of the meat will be ruddy, but also a bit spicy;
2. Don't over-fry the melon, otherwise it will be uncomfortable.
