1. Material drawing
2. seasoning
3. Dice sour red pepper, chop green onion, shred ginger, mince garlic
4. Wash tenderloin and shred, add a little salt, starch, light soy sauce, stir well, marinate for 10 minutes
5. Wash red peppers, green peppers and fungus, shred
6. First adjust the thickening juice (water, starch, chicken essence, cooking wine, pepper, light soy sauce, sugar, balsamic vinegar)
7. Put an appropriate amount of oil in the pot, add the marinated meat, quickly spread it, stir fry until the shredded meat changes color, remove the oil to control and set aside
8. Wash the pot, add an appropriate amount of oil to 50% heat, add the onion, ginger, garlic, sour red pepper, and saute
9. Stir-fry the red oil in Pixian bean paste over medium heat
10. Pour in the tenderloin and stir-fry evenly
11. Add green and red pepper shreds, fungus shreds, and stir-fry evenly
12. Stir-fry until the green and red peppers are soft, season with salt, and stir-fry evenly
13. Add the blended gorgon juice
14. Stir fry evenly, ready to be out of the pan
15. Finished picture
16. Finished picture
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