Clean / strip the pork fillet and cut into strips. Marinate pork fillet strips in oyster sauce (2 tablespoons), rice wine (1 tablespoon), sweet soy sauce (1 tablespoon), soy sauce (1 tablespoon), corn starch (1 tablespoon) and coarse sea salt from the mill (2 big pinches) for a few hours. Preferably overnight. Clean and wash the peppers and cut into small diamonds. Peel the onions, cut in half and cut into wedges / disassemble. Clean the leek, wash it thoroughly and cut into rings. Peel and finely dice the ginger and garlic cloves. Clean / core the chilli pepper, wash and finely dice. Heat the peanut oil (6 tbsp) in the wok, fry the marinated pork fillet strips vigorously / stir-fry and slide them to the edge of the wok. Now add the vegetables one after the other (garlic clove cubes + ginger cubes + chilli pepper cubes + onion wedges, red / green / yellow pepper diamonds + leek rings) and fry / stir fry. With the sauce mixture (3 tbsp oyster sauce + 1 tbsp sweet soy sauce + 1 tbsp soy sauce + 1 tbsp rice wine, 200 ml beef broth + 1 tbsp tapioca starch + 1 big pinch of salt, 1 big pinch of colored pepper from the mill, 1 tsp brown sugar and 1 Teaspoon glutamate or instant chicken broth) deglaze / pour in and let everything simmer for a few minutes.