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)
1 teaspoon cooking wine
1 teaspoon oyster sauce
1 teaspoon soy sauce
2 teaspoons soy sauce
A little cornstarch
Appropriate amount of chicken essence
Step 1Wash 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 2Take 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 3Heat 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 4Put cooking wine and soy sauce.
Step 5Pour in the capsicum, turn to high heat and stir fry until the capsicum surface is soft.
Step 6Pour in the marinated lean meat and stir well.
Step 7Add 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 8It's just like this.