1. Dice lean pork meat;
2. Put ginger, spring onion, pepper, braised soy sauce, cooking wine;
3. Grab evenly and marinate for about ten minutes.
4. Put the diced meat on a toothpick, and cut the white green onion and green onion leaves into small onions.
5. Oily, burn to 50% to 60% heat, add diced meat;
6. Fry it for about a minute or so;
7. Boil the oil to 80 to 90% hot, pour in the diced meat and re-fry;
8. Scoop the diced meat out of the hard shell.
9. In the oil at the bottom of the pot, add dried sea pepper noodles, pepper powder, cumin powder, salt, sugar, white onion, and fry on low heat to create a fragrance;
10. Add the diced pork and stir fry evenly;
11. Turn off the heat, sprinkle chicken essence, white cooked sesame seeds, green onion leaves;
12. Pour evenly.
Tips:The initial frying is not easy to fry for a long time, and it is only half-cooked; the re-fried must be fast, and the diced meat must be turned and fried evenly. The stir-frying fire must be small. If the fire is suspected, the stir-fry can be separated from the fire. The stir-fry will produce fragrant but not smelt. If you like spicy food, you can drizzle it with cooking wine when adding the diced meat and then stir-fry it.
