1. Cut the pork loin into thick slices, then cut into strips and dice, mix them with soy sauce, yellow rice wine and dry starch, marinate for 10 minutes, and then add 1 tbsp peanut oil to grasp evenly. If you have more meat, you need to put appropriate amount of salt.
2. Wash the leek moss and cut it into fine grains. Then use proper amount of salt to grasp it evenly. Chop ginger and garlic and cut green and red pepper into fine particles.
3, heat the saucepan, put the rapeseed oil in it, burn the oil off the foam, turn off the fire first, wait for the oil to cool slightly, add the Diced Pork, stir fry in medium heat and stir fry the water.
4. Push the Diced Pork to the edge of the pan. Add chili, ginger, garlic and lobster sauce and stir fry until fragrant.
5. In the leek moss.
6. Transfer in sugar and chicken essence, stir fry over high heat for more than ten seconds.
Tips:
1. After the leek moss is cut, a little salt is used to grasp it evenly, which not only makes the leek moss fragrant and crisp, but also avoids salty meat caused by salt after being put into the pot.
2. Minced meat tastes better than minced meat. After marinated, it is mixed with peanut oil. When stir fried, it will not desquamate and stick to the pan. It is very tender.
3. If there is no rapeseed oil, all peanut oil can be used. If corn oil is used, the taste is very weak. It is not recommended.
4. Sugar and chicken essence are used to improve the taste of the next meal, and can not be put.
5. Douchi can also be used for preserved eggs, but the yolk is thin.