Remove meat from wok and drain all but 3T of oil. 3. Stir fry the dry red hot peppers over a medium fire, adding the onions, 1T cooking wine, 2.5 T soysauce, 2t sugar, 1t vinegar, and 2T water. Mix a small amount of water and cornstarch, and then pour it into the wok.
3. 留油三大匙於鍋中，開中火將乾辣椒與花椒粒炒香，隨下蔥段，再加一大匙酒、5／2 大匙醬油、二小匙糖、一小匙醋、二大匙水及少許太白粉液略滾。