1. Cut the meat into chunks or strips, whatever you like. Add soy sauce, cooking wine, meat tenderizer powder, and salt, and marinate for half an hour.
2. Dip it in the roux, then put it in the flour, put it in the egg, and then fry it.
3. In fact, this step should be fried, it will be more delicious. But for the sake of less oil and health, it can be replaced with fried. Be sure to use a non-stick pan or electric pan, otherwise it will be difficult to wash. ps: Don't be too cooked, you will have to stir-fry later.
4. Cut the ingredients at this time, and you can also cool the fried meat appropriately. Ignore my magic knife...
5. Three spoons of vinegar, two spoons of ketchup, one spoon of sugar, one spoon of soy sauce, adjust one.
6. Heat the oil first, add onions and colored peppers, fry them until they become soft, then add the freshly prepared sauce, then add the meat, and stir fry. Add water, cover the pot, and simmer for three to five minutes. carry out! Served with jjajang noodles, Han Zong looks like!
