Shredded pork with green pepper Ingredients: pork, green pepper seasoning: oil, salt, monosodium glutamate, soy sauce, starch, bean paste, cooking wine practice: 1, pork cut into shredded pork, add cooking wine, salt, monosodium glutamate (optional) starch and mix well. 2. Shred green peppers, add salt and mix well. 3. Add 80% heat to the pot, add watercress, stir fry and add shredded pork. 4. After the shredded pork is cut, add cooking wine and soy sauce and mix well. 5. Add shredded green pepper and stir well. Add Ming oil to the pot. Key points: 1, meat must be seasoned first. 2. Add salt to the green pepper first. Don't fry shredded pork for too long, or it will taste bad. [Edit this paragraph] Method 2 Raw materials: pork 200g, green pepper 100g, refined salt 4g, monosodium glutamate 0.5g, soy sauce 5g, watercress powder 30g, fresh soup 35g and lard 75g. Practice: 1, wash the green pepper, cut it into 3 mm thick silk, remove the seeds and wash it. Cut pork into two thick shreds 10 cm long and 3 mm thick, put them in a bowl, add salt and water bean powder and mix well. 2, salt, soy sauce, monosodium glutamate, water bean powder, fresh soup into a sauce. Add the right amount of oil and salt to the pot and stir-fry the green pepper until it is full. 3. Enlarge the fire in the wok, add oil to 60% heat, add shredded pork and stir-fry seeds, add green pepper and stir well, cook the sauce, stir-fry for a few times and serve. Method 1: raw materials: ingredients: pork tenderloin150g; Ingredients: 50g of clean bamboo shoots. Seasoning: 5g of refined salt, 0g of monosodium glutamate, Shaoxing wine 10g, dry starch 15g, water starch 10g, egg white 1g, refined vegetable oil. Drain the water, put it in a bowl, add 4 grams of refined salt, 5 grams of Shaoxing wine, monosodium glutamate, egg white and dried starch and mix well for later use. 2. Cook bamboo shoots and cut them into filaments with the same thickness and length as shredded pork. 3. Put the wok on fire, add refined vegetable oil, cook until it is 70% mature, add shredded pork and disperse with an iron spoon. Pour the shredded pork into a colander to drain oil after discoloration. 4. Set fire to the original pot, add 30g of refined vegetable oil, stir-fry shredded bamboo shoots, add 5g of Shaoxing wine, 1 g of salt and a small amount of soup, thicken with water starch, pour in shredded pork, turn it over a few times, pour in a small amount of oil, and turn it over. Features: white color, fresh and tender taste, and firm marinade. Sesame broken sesame broken raw materials: raw materials: pork tenderloin 1000g, ginger slice 25g, onion segment 25g, cooked white sesame 25g, kaempferia kaempferia 1g, star anise 2g, cinnamon 1g, licorice 1g, and pepper/kloc-0. Method: (1) Wash pork, cut into 0.3cm10cm thick shreds, put into a bowl, add refined salt, white soy sauce, ginger slices (10g) and shallots (10g), mix well and soak for 30min. (2) Put the wok on a big fire, add salad oil, heat it to 60%, fry the shredded pork and take it out. Leave a little oil in the pot and heat it over medium heat. Add refined salt, Shaoxing wine, ginger slices, onion segments, Rhizoma Kaempferiae, star anise, cinnamon, licorice, pepper, sugar and shredded pork. After the wok is boiled, turn to low heat and stew. When the shredded pork is soft and rotten, remove all the seasoning residue. Then, after the wok is boiled, turn to low heat for stewing. When the shredded pork is soft and rotten, remove all the seasonings. Wait for the soup to dry and spit out the oil before cooking. Let it cool, sprinkle with white sesame seeds and mix well. Features: bright red color, soft slag, strong and fresh taste, slightly spicy and sweet. Shredded pork with dragon's paw First, shred the dragon's paw vegetables and cut them into two inches. This is the main ingredient. Clean the lean meat, cut it into shreds that are two inches long and slightly thicker than the match stalks, put the shredded meat into a plate, add a little salt and red powder, heat the wok, add a little lard to fry the shredded meat, pour it into a colander to filter oil, and leave about five yuan of oil in the pot. Then, put a little Bazin pepper processed from Huaxi dried pepper in Guiyang into a frying pan for refining, and add the locally produced lobster sauce. Ingredients: two small roots of Zizania latifolia, half a bowl of shredded pork, ingredients: half a bell pepper, appropriate amount of shredded onion and ginger, Lee Kum Kee steamed fish soy sauce, starch, salt and oil [edit this paragraph] Method 1, Zizania latifolia, shredded bell pepper. 2. Add appropriate amount of Lee Kum Kee steamed fish oil and a little starch to the shredded pork and marinate for a while. 3, hot pot cool oil, add shredded pork and stir fry for a while. 4. Put oil in a hot pot and cool, add shredded persimmon pepper and stir fry, add salt, and then add shredded water bamboo. When the shredded water bamboo is slightly softened, add the fried shredded pork. When the water bamboo is completely soft, it can be eaten out of the pot. It is suggested that the quality of Zizania latifolia is the best in spring and summer, and its symbolic nutrients are rich. Because Zizania latifolia contains more oxalic acid, its calcium is not easily absorbed by human body. Anyone suffering from kidney disease, urinary calculi or more oxalate crystals in urine should not eat more. Sauced shredded pork consists of pork tenderloin 250g, egg white 1, chopped green onion 3g, shredded green onion 5g, Jiang Mo 2g, Shaoxing wine 15g, sweet noodle sauce 20g, sugar 5g, monosodium glutamate 1.5g, soy sauce 5g, refined salt 1.5g and wet starch 20g. Method (1): Cut the meat into shreds and mix with salt, egg white and wet starch for sizing. (2) Heat the wok on a big fire, slide the wok and pour in the oil. When it is 40% hot, pour in shredded pork, smooth and drain. Leave a little oil in the pot, add chopped green onion, Jiang Mo and sweet noodle sauce and stir-fry until fragrant, then add white sugar and stir-fry until fragrant, add cooking wine, soy sauce, monosodium glutamate and a little water, thicken with wet starch, pour in shredded pork, stir well, put on a plate and sprinkle with shredded green onion. Features sauce flavor, tender meat, salty and sweet. Ingredients: 250g pork tenderloin, 50g winter bamboo shoots and a little egg white. Seasoning: soy sauce, flour paste, sugar, cooking wine, monosodium glutamate, pepper, fresh soup, starch, onion, ginger and vegetable oil. Methods: 1. Change the knife and shred the pork tenderloin. Winter bamboo shoots are cut into lines instead of knives. Wash the onion and shred it. Peel ginger, wash and cut into powder. 2. Put the shredded pork into a bowl, add a little egg white and water starch and mix well. Put oil in the pan, cook until 70% cooked, add shredded pork and slide until cooked, remove and drain. 3. Leave a little oil in the pot, add Jiang Mo, shredded green onion and noodle sauce, stir-fry, add shredded winter bamboo shoots, 1 tablespoon cooking wine, half a spoonful soy sauce, 1/3 tablespoons sugar and a little pepper, stir-fry, add shredded pork, a little monosodium glutamate and half a spoonful of fresh soup, stir-fry, hook starch out of the pot, and pack. Description: Stir-fry the batter until fragrant, and then add other seasonings. Fresh soup should not be added too much. Cooked food tastes light but not mellow when eaten too much. Qianjiang shredded pork [main ingredient] pork tenderloin [auxiliary material] shredded onion and shredded ginger [seasoning] edible oil salt monosodium glutamate, yellow wine, starch, sweet noodle sauce, soy sauce and spicy oil production method: 1. First, wash pork tenderloin, cut it into shreds, add salt, monosodium glutamate, yellow wine, starch and other seasonings, mix well and size it. 2, from the oil pan, burn to 30% heat, pour in shredded pork, row, until the shredded pork is white, and set aside. 3, leave a little oil in the pot, add sweet noodle sauce, soy sauce, monosodium glutamate, rice wine, water starch thicken, pour in shredded pork and stir fry for a while. Finally, pour in the spicy oil and surround it with onion and ginger. [Features] Shredded pork is red and bright, salty and slightly spicy, with a sauce flavor. Recipe ingredients: 250g pork leg, 0/00g tender bamboo shoots, 0/egg, 0/5g sugar, 0/5g vinegar, 200g crude oil, 0/0g sesame oil, 2.5g monosodium glutamate and soy sauce. Fish-flavored shredded pork ◆ Production process: 1. Cut the pork leg into 6 cm long and 0.2 cm wide silk, mix it with wine and salt, and add eggs and raw flour for sizing. In addition, sugar, soy sauce, vinegar, monosodium glutamate and gouache are mixed in a small bowl for later use. 2. When the pot is 60% hot, add oil, then add shredded pork and stir fry. Depending on the blood, pour the pot into the colander and drain the oil. Leave residual oil in the bottom of the pot, add chopped green onion, Jiang Mo and bean paste to stir-fry until fragrant, add shredded bamboo shoots, stir-fry shredded pork in the pot at the same time, then pour a small bowl of seasoning into the pot, stir-fry a few times quickly, add monosodium glutamate, hook the thin sauce, sprinkle with pepper, and pour sesame oil into the pot.