1. Prepare the required raw materials. (Red millet pepper forgot to shoot in)
2. Wash the lotus white, remove the stems and leave the leaves and tear them into small pieces. Rinse the rice cakes with water and cut them into 0.5cm thick slices. Wash the green and red peppers and cut diagonally into sections.
3. Put corn oil in the wok and heat it to 50% heat, add the shredded pork and stir fry.
4. Stir-fry until the shredded pork changes color and the moisture is slightly dry, add the cooking wine and stir well.
5. Add chili powder, white pepper, and ginger and stir well.
6. Boil in the soy sauce to color, season and stir well.
7. Add lotus white, green and red peppers and stir well.
8. Shovel out and set aside when they are cooked until they are dead.
9. Put an appropriate amount of corn oil in the wok, add the rice cake slices and add a little water to stir-fry until tender.
10. Add the meat and vegetables that have been fried in advance and stir fry evenly.
11. Then add the mustard shreds and stir well, cook the light soy sauce, and stir-fry the chicken essence, then the pan is ready for serving.
