Northeastern pork

Overview

This is a Northeastern dish. I added a little green and red pepper to it. It has a bit of our Sichuan style.

Slice pork tenderloin thinly. Add cooking wine and appropriate salt and marinate for 15 minutes
Add the starch to eggs and a little cumin powder and stir evenly. Make into batter
Cut the green and red peppers diagonally and stir-fry until raw.
Pour an appropriate amount of mixed oil into the pot and coat one piece of meat in batter. Remove both sides and set aside
Pour a little oil into the bottom of the pot, add green and red peppers and green onions and stir-fry.
Vinegar, light soy sauce and sesame oil make a sauce
Add the fried tenderloin. Then bring the seasoned sauce over high heat to reduce the juice
Lift the pot. Load