In some places, green pepper seeds can be eaten without removing seeds;
If you still want to eat if you are afraid of spicy food, remove the green pepper tendons and seeds. Green pepper seeds in the north are hard to chew.
Green peppers include Sichuan pepper, vegetable pepper, thin-skinned pepper, sharp pepper and big pepper, which are different in different regions and varieties. Sichuan pepper is spicy, followed by vegetable pepper, sharp pepper and thin-skinned pepper. Pepper is thick but not spicy. There should be others. What is said here is common!
Pepper is basically not spicy when it comes to market, except Sichuan pepper (spicy girl). In late summer and early autumn, the higher the temperature, the hotter and older the pepper, which may be inaccurate. There are still many vegetables in greenhouses and out of season, so let everyone know a little common sense!
2. Meat: Cut the meat into silk, it will be cut into pieces and then turned into silk.
Some are fried tenderloin, some are plum blossom meat, some are pre-grooved meat, and some are pork belly.
Tenderloin: It is divided into big tenderloin and small tenderloin, both of which are very tender meat, but these two kinds of tenderloin will be hard to fry directly and need to be marinated with water starch!
Daliji
Xiaoliji
Shredding tenderloin into a small bowl, adding one to two spoonfuls of starch, adding one spoonful of water, or mixing the starch with soy sauce and sizing.
Plum blossom meat: it is the meat on the pig's neck, not as muscular as the meat on the back of the thigh. It is more suitable for dumpling stuffing and top-grade cooking, and it is not very hard to fry directly without starch!
Plum blossom meat
Pork belly: mostly strips, cut off the skin, slice the meat, and then change it into silk!
Pork belly is divided into thin and thick.
Thin pork belly is less, thick pork belly is thick!
Polygonum multiflorum Thunb
Houwuhua
Shredded pork belly
Anterior trough: it is the front side of pig's thigh, which can also be understood as the upper body of pig.
Madder meat
3. Garlic: peeled and sliced, or mashed into garlic and cut into minced garlic!
4. Onions: Onions, green onions, and onions can be added. If there is, you can not add them!
5. Ginger: shred, add it if you have it, and don't add it if you don't have it!
Cooking steps:
1. Fried green pepper
Heat the pan, put the oil in, add the green pepper in the fire, stir-fry until it is broken, and turn to medium heat in the middle to plate;
2. Fried shredded pork with onion and ginger
Put the oil on low fire, stir-fry the meat quickly in a hot pot with cold oil until it changes color, put the meat in a green pepper dish or pull it to the side of the pot, stir-fry the onion and ginger to give a fragrance, stir-fry the meat and stir it together to give a fragrance;
Add some soy sauce
Raw bacon here will be colored and more fragrant. If you don't add it, you can add it when the green peppers are fried together. At that time, the color of meat was not attractive!
If you add starch to the tenderloin, you can add it later, no need to add it!
4. Stir-fry the shredded pork for fragrance, add green pepper,
Stir fry quickly in the fire, add garlic and soy sauce, stir fry evenly quickly, and when adding seasoning, because the ingredients in the pot are motionless, I don't know how long it will take, it is recommended to change it to a small fire;
Adding nutrition to garlic also improves the taste, and it is easy to fry first.
Add salt
Green peppers become softer, more delicious and smell like green peppers. A little salt is about 1g, which may not be enough, because soy sauce is added, so you can add less!
6. add vinegar and take the pot.
Stir-fry the fire quickly Before cooking, put a spoonful of vinegar, balsamic vinegar, aged vinegar and white vinegar to those who like to be jealous. Stir fry quickly and you can cook!