Fillet, Chen Cun Inkstone water,Sugar，Pepper powder, cumin powder, five-spice powder, cooking wine,Fine saltMSG，Ginger，, spring onion, greenRed bell pepper, cut the fillet into slices and soak in Chen Cun Inkstone water for 20 minutes, then rinse with clean water.Marinate with sugar, pepper powder, cumin powder, five-spice powder, cooking wine, fine salt, MSG, ginger, spring onion for 30 minutes.Heat a wok and stir-fry theonionslices briefly, then serve on a plate.Pour in some refined oil, add the meat slices to fry until done, remove from heat. Return the onion slices and heat the iron plate, place the meat slices on it, garnish with green and red bell peppers.Pour in the refined oil, add the meat slices, fry until cooked and remove them.
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