Materials:Wood ear mushrooms2 sheets (thin), flank meatLean meat1 piece (from refrigerator storage), half a red bell pepper,Green onion2 stalks,GingerSliced

Seasonings: salt, sugar, cornstarch, pure sesame oil,Black pepperA little bit,Soy sauce (light)Dark soy sauce, chicken stockWays of preparation:

1. Slice the lean meat against the grain into strips, sprinkle with ginger slices, add light and dark soy sauces, a little sugar, cornstarch, mix well, then add a spoonful of sesame oil, marinate for about 10 minutes;

Cut the red bell pepper into strips as;Green onions cut into segments as;Wood ear mushrooms cut into strips (local custom, for cold dishes cut very fine strips,Stir-fryCut wider strips), bring some salted water to a boil, add the wood ear mushroom strips and let them soak briefly, then remove and drain before using;Red pepper

Stem segment stir-fried until fragrant;

3. Heat a wok, add oil, cook the meat strips until they change color, then remove and set aside;Red pepperStem segment,

4. Add wood ear mushroom strips to the pan with red pepper strip segments and green onion white parts stir-fried together,SaltStir well, add 2-3 tablespoons of chicken stock, simmer for about 1, 2 minutes until the wood ear mushrooms are fully flavored;

5. Add the cooked meat strips back to the pan with the wood ear mushrooms and stir-fry together, adjust with a little more dark soy sauce and black pepper if needed;

6. Just before serving, add the green onion leaves into the pan, quickly stir-fry all ingredients well, then serve.