1. Cut the onion into diamond-shaped slices, slice the carrots, and break the dried red pepper into small pieces. (If you like spicy, add more chili or hang pepper)
2. The cooked pork does not need to be thawed, and is sliced directly.
3. Put oil in the wok, pour in dried red pepper and stir fry until fragrant. (My home doesn’t eat spicy food, and there are relatively few chili peppers.)
4. Add 13 fragrant, light soy sauce, cooking wine, and vinegar respectively. (You can put some Pixian bean paste to enhance the flavor.)
5. Stir-fry until fragrant, pour in the cooked pork and stir-fry for about a minute. (The cooked pork was just taken out of the refrigerator and it will take longer to fry)
6. . Pour in the remaining ingredients, onions and carrots, continue to fry on high heat, sprinkle some salt and chicken essence before serving.
