Required ingredients

Lean pork, a little green pepper, cooking wine, pepper, soy sauce, sweet noodle sauce, half egg white, starch, vegetable oil, garlic, ginger, salt, sugar and balsamic vinegar.

Practice steps

1. Cut clean lean meat into shreds. You can freeze the meat first and then cut it. In that case, it's much easier to cut it up and put it in a pot.

2. Prepare a few green peppers, clean them, and remove the stems and cores. Remove the head and tail of the green pepper, cut it open and tear off the stem membrane inside. Sliced green peppers like this will look much better. After the green peppers are neatly coded, they are directly cut into filaments. Cut some Jiang Mo and minced garlic.

3. Give the shredded pork a taste, add cooking wine, pepper, a little soy sauce and sweet noodle sauce, and catch well. Add half an egg white and grab it again. Add some sweet potato starch, and other starches can also be used, mainly to lock water and keep it smooth and tender. Add a little vegetable oil and let the shredded pork slide quickly in the pot, so that the shredded pork is fried and smooth.

4. Fried shredded pork does not stick to the pan, which is actually very simple. First, the pot is very hot, then put a little oil, and the oil temperature is 70% hot. Pick up the pot and shake it evenly, so that the inner wall of the pot is evenly covered with hot oil. Next, turn off the fire. This step is called frying pan. The pot cooked in this way will not stick to the pot, whether it is fried shredded pork, fried pork slices or fried fish. It is very practical and everyone must study.

5. When the oil temperature is 30% hot, add the coded shredded pork. You can see that the shredded pork does not stick to the pot at all after it is put into the pot. And it's easy to slip away. Stir-fry the shredded pork until it is half cooked, and pour it out for use.

6. Leave the oil of fried shredded pork in the pot, add minced ginger, garlic and chopped green pepper, stir-fry slightly, and then add the shredded pork that has just slipped. Season with a little salt, and don't put what chicken essence doesn't like. Add a little sugar and stir-fry quickly and evenly over high heat.

7. Cook a little balsamic vinegar before cooking and pour it from the side of the pot. Mainly to increase the umami flavor, stir-fry evenly and then take out the pot.