Cooking Steps

1. 

   Step1:1. Cut the green peppers into two pieces and cut them into two or three millimeter shreds for standby. 2. Slice the inner ridge (it's better to freeze the inner ridge if it's not frozen, unless it's an expert). Then cut the short edge vertically and cut it about three millimeter in length. Then soak it in water and defrost. 3. Pour the defrosted inner ridge shreds into water and add a small amount of yellow wine. Add more salt and less salt according to your taste After that, use your hands to grab two layers of egg white (not the yolk) and mix them to make them smooth. 4. Add more oil in the pot. If you want to keep the loin over the oil temperature, put the loin down to make it frothy. It can't be too high or it will get old. A plate of loin is completely poured down. In order to prevent it from sticking together, use chopsticks to quickly stir and fry it. When it's almost the same time, pour the green pepper into the pan, and then oil it. After the meat is cooked, take out the oil. 5 When shredded meat is added, add a spoon of water. If the shredded meat is small, add a little less. Add starch and starch. Make starch and juice. Add the right amount of salt and MSG. Then pour the pork and green peppers. Stir fry the sauce on the green pepper fillet, 6. dish to wipe the excess soup on the edge of the plate