It’s quite a Sichuan dish


150 grams fillet
10 yellow peppers
10 Chinese prickly ash
2 slices of ginger
Proper amount of starch
Proper amount of soy sauce
Appropriate amount of white granulated sugar
Half spoon Pixian Douban
Half teaspoon Laoganma Douchi sauce
A little white pepper


Step 1
Cut the hot pepper with a hob and set aside. Slice the tenderloin. Tenderloin or tenderloin is fine.

Step 2
Add soy sauce, starch, white pepper and stir in the sliced meat. Less white pepper.

Step 3
Stir fry shredded ginger in hot oil, stir fry pork slices with pepper. Add bean paste and old Ganma to stir fry the red oil. Add a little sugar

Step 4
Under the pepper fried, the green pepper to kill, basically can start the pot. Add proper amount of chicken essence to improve the flavor before cooking, and don't put any salt, because Douban sauce and Laoganma are very salty.