Ingredients: 300g of green pepper, 0g of red pepper100g, 300g of shredded pork.

Seasoning: salt 5g, monosodium glutamate 2g, pepper 1g, fresh soy sauce 20g, soy sauce 6g, cooking wine 10g, and an egg white.

Production method:

1. First change the raw material into a knife, remove the heart of the red pepper, and then cut it into shredded red pepper. Red pepper mainly plays an ornament role here, and it doesn't need too much. Green peppers are also cut into shredded green peppers in the same way.

2. replace the tenderloin with a knife, cut the tenderloin into thin and even slices with a knife, and then cut it into shredded pork. You can stick a little water when cutting meat, so it is not easy to stick the knife. Put the shredded pork into a basin for sizing.

3. Add 2g of salt, pepper, cooking wine, and an egg white, stir well by hand, let the meat absorb the seasoning and egg white, then add15g of water and continue stirring, and add water to make the shredded pork taste tender.

4. When the water completely penetrates into the meat, add a little corn flour paste and stir well. Finally, add some soy sauce to adjust the color. Stir well, put into a bowl, add vegetable oil and seal (sealing is to isolate the meat from the air with vegetable oil for easy storage).

5. Mix the following sauces, add 3g of salt, 2g of monosodium glutamate, 0.5g of pepper, 20g of fresh soy sauce, 5g of light soy sauce, and then add10g of cooking wine. Novices suggest mixing the sauce in advance, which will be faster and reduce the difficulty of operation.

6. Start a fire, heat the pot, add vegetable oil, and when the oil temperature is about 150 degrees, add shredded pork lubricating oil, stir gently with a spoon, and spread the shredded pork. When the shredded pork is tender and ripe, it can be poured out to control the oil. The whole lubrication time is about 65438 0 minutes.

7. Add base oil to the pot and heat it, then add shredded green and red peppers and stir fry. At this time, stir-fry over high fire, stir-fry the smell of green pepper, sprinkle with 1 g salt to adjust the bottom flavor, and continue to stir-fry over high fire.

8. When the green pepper is tender, add shredded pork, then add the prepared flavor juice and stir-fry evenly, so that the shredded pork can blend and absorb the fragrance of the green pepper. Finally, pour in a little scallion oil and stir-fry evenly. Some chefs will add dried peppers when frying this dish, or they can change the peppers of this dish into spicy green peppers.