It can be said that all Hunan restaurants have such a practice, and it is also one of the dishes that must be ordered to eat Hunan cuisine.


250 g pork (lean and fat)
5 screws
3 scallions
Clover garlic
1 teaspoon cooking wine
1 teaspoon oyster sauce
1 teaspoon soy sauce
2 teaspoons soy sauce
A little cornstarch
Moderate salt
Appropriate amount of chicken essence


Step 1
Wash pork, separate fat and lean, slice. Marinate the lean meat with soy sauce, oyster sauce, cornmeal and a little salt. Hold it evenly by hand and marinate for about 10 minutes.

Step 2
Take advantage of the time to marinate the meat, wash the capsicum, cut it with a hob and slice the garlic. Cut the scallion into sections.

Step 3
Heat up the oil in a hot pan, heat it over 70% of the heat, turn it over to medium low heat, pour in the fat and fry it out, but the fat can't be scorched.

Step 4
Put cooking wine and soy sauce.

Step 5
Pour in the capsicum, turn to high heat and stir fry until the capsicum surface is soft.

Step 6
Pour in the marinated lean meat and stir well.

Step 7
Add scallion and garlic slices. Garlic is the soul of meat. Continue to stir, stir out the flavor. Season with salt and chicken essence, stir well. Add a little water and cook. Take up the pot.

Step 8
It's just like this.