1. Cut the meat into two thick strips, as thick as the head of a chopstick, then add a little starch cooking wine, a little salt, and you must put less salt, because the pickled peppers have a salty taste
2. Pickled peppers and pickled peppers, chop finely or thicker
3. Cut garlic into slices or chop finely
4. Cut green onions into 1 cm long pieces
5. To adjust the juice: Take a small bowl, pour a spoonful of sugar in the bottom of the bowl, then pour in the vinegar. Just soak the sugar in the vinegar (this is the key), add water starch, and add a little chicken essence
6. Pour oil in the pan, when the oil is 80 to 90% hot, pour in the delicious shredded pork and stir fry quickly. When the shredded pork has just changed color, this step, do not fry the meat until it is fully cooked, just fry the color. , Because I will fry it again later, just put the meat out in a bowl for later use, and leave the oil in the pot
7. Pour the garlic and pickled ginger and pickled peppers into a frying pan and stir fry to get the color and taste
8. Then pour in the shredded pork that has just been fried, pour in the scallions and stir fry for a minute or a half.
9. Finally, pour in the prepared sauce (sugar, vinegar, water starch and chicken essence) and stir-fry for half a minute.
