1. Wash and dice pork.
2. Add a little pepper, cooking wine, light soy sauce to the diced meat, and stir well.
3. Add some vegetable oil, stir well, and marinate for ten minutes, so that the processed diced meat will taste tender and smooth when it is fried into silk.
4. Peel the potatoes and wash them, pinch off the beans, and wash them.
5. Dice the beans.
6. Dice potatoes, add water, and wash away the surface starch.
7. Prepare tempeh, green onion and ginger.
8. Boil the oil in the pot until 70% hot, and fry the potatoes. Because it is small, the oil temperature is higher and the frying time is shorter, which can ensure the fry and reduce the oil absorption. Remove the fried diced potatoes and set aside for oil control.
9. After frying the potatoes, deep-fried the beans, deep-fried them at high oil temperature until the skins of the beans shrunk and fished out. I fry the beans a little longer to make sure they are cooked, but within two minutes. Fry it and remove the oil control for later use.
10. Heat the pan, pour the oil, and add the diced meat.
11. Stir fry until the diced meat changes color, add the tempeh and green onion ginger.
12. Stir fry and stir fry.
13. Pour in the deep-fried beans and potatoes, and stir-fry them quickly.
14. Add soy sauce.
15. Stir until fragrant.
16. The finished product is savory and fragrant.
Tips:1. The ingredients are small and the amount is not large, so you don't need to add a lot of oil when you pass the oil.
2. When marinating the meat, light soy sauce was added, but it was salty. After overtime, I added tempeh and light soy sauce. Finally, I didn't add salt. You can add some salt for heavy mouthfuls.
