Stir-fried shredded pork with okra

Overview

The nutrition and functions of okra are introduced in the dish.

One spoonful of cooking wine, one spoonful of soy sauce, ten peppercorns, two grams of salt, one gram of chicken essence, a little vinegar, and twenty grams of oil.
Wash the Huangqiugui and blanch it in water for three minutes. Drain and cut off the stems, then cut into thick slices diagonally.
After shredding the meat, add cooking wine and soy sauce and marinate for 20 minutes.
Slice onion and garlic, cut dry pepper and ginger into shreds, and cut red pepper into rings.
Put oil, Sichuan peppercorns and dried chili shreds in a hot pan. After the oil is hot (when the dried chili peppers are not burnt), add the onion, ginger and garlic and stir-fry until fragrant. Add the shredded pork and stir-fry. Add a little cold water and stir-fry for about four minutes. Pour in the qiugui and pepper rings. Stir-fry and then add salt and chicken essence. When the red tips change color, pour some vinegar along the edge of the pot. Turn off the heat and stir-fry.
Take it out of the pan and put it on a plate, tender and fragrant shredded pork, sticky and crispy autumn kuei, and beautiful red and green colors