Fried meat section is also the main banquet dish of people in Northeast China. Take my table for example, this dish is indispensable for New Year holidays. It is also the fastest dish on the plate. The remaining soup will certainly be mixed with rice. It is very fragrant and can’t be tired of eating.


200g pork (lean)
1 / 2 red pepper
1 / 2 pepper
1 / 2 onions
1 tablespoon flour
1 egg white


Step 1
Prepare raw materials

Step 2
Wash pepper and cut into diamond pieces; Peel and wash onions and cut into diamond pieces for standby

Step 3
Wash the pork and cut it into 1 * 2cm strips. Add marinade and mix well. Marinate for 15 minutes. Then mix the batter raw materials, put in the marinated meat and hang the paste

Step 4
Heat the wok, pour in about 500g of vegetable oil, heat it to 60%, and fry the meat with slurry

Step 5
When the meat is fried into golden yellow, remove it, and then continue to heat the oil. After the oil temperature rises, put the fried meat into the hot oil, fry it again with high fire, fry it for about 10-15 seconds, and remove the drain oil

Step 6
Pour out the excess oil in the pot, leave an appropriate amount of bottom oil to heat, add onion and ginger, saute until fragrant, pour in onion and stir fry for a few times

Step 7
Pour in pepper and red pepper and stir fry slightly

Step 8
Stir in cooking wine and soy sauce, sugar and salt, and then cook white vinegar along the edge of the pot

Step 9
Pour in water and bring to a boil

Step 10
Pour in starch and cook until thick. Season with chicken essence

Step 11
Pour in the meat

Step 12
Stir fry quickly and evenly, let the juice wrap each piece of meat evenly, and pour sesame oil before starting the pot