1. Sit the meat with two knifes, wash the pot under cold water, add 10 grams of sliced ginger, 4 teaspoons of cooking wine, and 4 scallions, cook for 15 minutes, and take out.
2. Cut green, red, and yellow peppers into one-third each. Cut 4 garlic sprouts into sections, 10 g garlic and 10 g ginger into slices.
3. Let the meat cool and take 200 g slices.
4. Heat a pot on low heat, add 0.5 tablespoon of vegetable oil, add the meat slices, sprinkle a little sugar and stir-fry until spitting out the oil, add ginger and garlic slices;
5. Add 2 teaspoons of bean paste and 10 peppercorns to fry to get the fragrance, pour in the meat slices, add 0.5 teaspoon of sweet noodle sauce, stir fry and remove evenly;
6. Pour in green, red and yellow pepper pieces and garlic seedlings and stir fry;
7. When the garlic sprouts are broken, pour in the meat slices and 0.5 teaspoon chicken essence;
8. Stir it evenly and remove it.
