First, to keep the shredded pork moist, it is best to soak the dried shredded pork in water first.
Second, put some paste on the shredded pork, grab it and hang it evenly.
Third, the shredded pork with good meat quality should be blanched with boiling water before cooking.
Fourth, shredded pork with good meat quality should be cooked with warm oil before cooking.
5. You can also directly fry the shredded pork with more oil and less calories.
6. Before and after the sizing of shredded pork, you can put vegetable oil or sesame oil, grab it evenly, and then fry it in an oil pan.
7. Add some tender meat powder (available in seasoning shops) to the shredded pork before it is tasted, marinate for half an hour, and then cook and stir-fry.
Fried shredded pork with red and green pepper
Raw materials:
5 or 6 green peppers, half red peppers, 1 shredded pork, 1 shredded ginger.
Accessories:
1 teaspoon of soy sauce, salt and monosodium glutamate.
Exercise:
Prepare:
1. Wash the pepper, remove the pedicles and seeds, and cut into oblique wires about 8 cm long.
2, shredded pork with starch, 1 tsp oil, soy sauce.
Quick frying:
1, heat oil, turn to medium heat, add shredded ginger and shredded pork and fry until cooked.
2. Add red and green peppers into shreds, stir fry evenly, then immediately add salt and monosodium glutamate, turn off the fire and mix well.
Tips:
If the pepper is fried for a long time, the spicy taste will evaporate after it is boiled soft. Therefore, friends who like spicy food should fry quickly to keep the pepper spicy and crispy. If you don't like spicy food, fry it for a long time. If you like something neither spicy nor crisp, you can cook a little vinegar and add some sugar when frying.
The practice of frying shredded pork
Category: cooking
Gourmet: Shandong cuisine
Description: the taste is salty and fresh, and the color is reddish. The cooking method is stir-frying. If the shredded pork is ripe, the meat is old and tastes delicious. If the amount of onion is increased to about 250 grams, this dish can be named chopped green onion. Pay attention to using thick oil when cooking this dish. Stir-fry shredded pork, not too much soup in the pot.
Ingredients: 500g pork (150g fat meat, 350g lean meat).
Composition:
Seasoning: salt 4g, monosodium glutamate 3g, soy sauce 5g, cooking wine 5g, onion 10g, ginger 10g and oil 50g.
Exercise:
1. Pork is shredded, generally 5 cm long, the finer the better. Shred onion and ginger.
2. Put the base oil in the wok, add the onion and shredded ginger, stir-fry until the shredded pork is scattered and discolored, add cooking wine, salt, soy sauce and monosodium glutamate, stir well and serve.
Fried shredded pork
Ingredients: pork, fresh vegetables.
Seasoning: vegetable oil, salt. Chicken onion, ginger, garlic, soy sauce
Production method:
1。 Shred pork. Pay attention to the texture of pork when cutting, and cut it into silk along the texture. Put the shredded pork into a bowl, add salt and cooking wine, beat an egg, and stir well by hand. This process is very hard. This process is called sizing, so don't forget to wash vegetables and cut into pieces.
2。 When the oil in the pot is hot, add onion, ginger and garlic until fragrant, that is, you can smell the fragrance of onion, ginger and garlic, and put the shredded pork in. Don't forget to put soy sauce at this time, push it away with a frying spoon, and don't let the shredded pork stick. After the shredded pork is spread out, put the vegetables in, but not too much. Stir-fry a few times, add seasoning, taste and cook, and you can go out.
Fried pork foam with sour beans (delicious, next meal, recommended to you! ! ! 1)
1. Buy sour cowpeas from the market, soak them in cold water for 5 minutes, wash them and drain them.
2. Cut the cowpea into small pieces half a centimeter long. A small bowl of meat. Small red dried Chili peppers are broken into foam (small bowl, you can put more spicy ones if you like). Half a bowl of mashed garlic.
3. The meat stuffing is flooded with sesame oil, salt, chicken essence, a little black pepper and a little soy sauce.
4. Turn on the fire and put the cowpea segments into the wok without oil or dry water.
5, put oil in the pot, it doesn't matter if it is more. Don't wait for the oil to be too hot before putting the meat stuffing into the row. It doesn't matter if you put the color of soy sauce. Put salt, but because it is fried rice or noodles, put more salt. Stir-fry the dried Chili foam in turn, and then stir-fry the garlic paste. Finally, add the fried cowpea and stir fry. Add boiling water until the cowpea is slightly soaked.
6 cover the pot and simmer. The soup is almost collected. Add a few drops of sesame oil and monosodium glutamate and stir fry.
Fried rice with sour beans, porridge, noodles and sesame seeds are all delicious!
Fried shredded pork with pickled mustard tuber and winter bamboo shoots
The practice is as follows:
Step 1: Marinate shredded pork with pepper, light soy sauce, cooking wine, ginger powder and starch for 20 minutes.
Step 2: Take the oil pan and put a tablespoon of oil. After the oil is warm, add shredded pork and fry until the appearance changes color, and take it out for later use.
Step 3: Heat the oil pan, stir-fry mustard tuber and shredded bamboo shoots in the pan, mainly to neutralize the salty taste of the vegetables.
Step 4: When the shredded bamboo shoots become soft and ripe, add shredded pork and stir well, garnish with a little green vegetables (chopped green onion, coriander and other seasoning vegetables) and serve.
Experience: Because each brand of mustard tuber used is different, the salinity will vary greatly. Therefore, in the specific operation, please decide whether to use side dishes or adjust the amount of side dishes as appropriate according to your own taste and salinity of mustard tuber. The amount I use here is basically a mustard tuber, 1.5 shredded bamboo shoots. Shredded bamboo shoots can also be replaced by other vegetables, but don't use vegetables that are easy to get out of water, such as cucumbers. If you don't like to add side dishes, you can soak the mustard tuber in water for a while in advance. After draining the water, it will also weaken the salty taste of the mustard tuber.
Family practice of fish-flavored shredded pork
Fish flavor is one of the main flavors of Sichuan cuisine. The finished dish has fishy smell, but its taste is not from "fish", but is made by soaking red pepper, onion, ginger, garlic, sugar, salt and soy sauce. This method originated from the unique seasoning method of Sichuan people cooking fish, and has been widely used in Sichuan cuisine, with a unique flavor of salty, sour, sweet, spicy, fragrant, fresh, onion, ginger and garlic.
The main ingredient of this dish is pork, so it should be shredded and fried with 30% fat and 70% thin pork, so that the pork can be fresh and tender. The finished dishes are ruddy in color, fresh and tender in meat and rich in fish flavor.
Ingredients: carrot, fungus, garlic and pork (thin) salad oil salt.
Practice: 1. Try to shred carrots and pork.
2. Mix shredded pork with soy sauce, salt and wine.
3. Add oil from the pan. When the oil is 6 minutes hot, add the freshly mixed pork shreds (2), stir-fry and take them out for later use.
4. Add salad oil to another pot, add the chopped auricularia, carrot and garlic in turn, stir-fry until fragrant, and then add the fried shredded pork (3).
5. Stir well, add monosodium glutamate and Pixian bean paste, and then add salt according to personal taste. The pot is out.
Note: The taste of this dish is somewhat similar to the real fish-flavored shredded pork, but the appearance and taste are far from each other. The reason is that shredded pork is cut like sliced meat, carrots are cut like carrot pieces, and the proportion of dishes is out of balance. Hence the name: homemade fish-flavored shredded pork.
Fried shredded pork with sweet and sour sauce
This is a classic dish, but it has failed recently. Either you forget the sugar or the thickening, or the shredded pork is not cut properly, which is always unsatisfactory.
Today, I will write out the process one by one and stick it on the range hood. Although the method is benzene, it can't be wrong all the time. Finally, I made a fish-flavored shredded pork, and there was no big mistake.
The practice is:
Step 1: Choice of side dishes: auricularia auricula, carrot and fresh seasonal vegetables, cut into sections, and stir-fry with a little hot oil until the carrots are slightly soft. This green vegetable can choose celery and other vegetables.
Step 2: Shred pork tenderloin, marinate with cooking wine, ginger powder, pepper, soy sauce and starch for 20 minutes, stir-fry in a warm oil pan until the appearance changes color, and take it out for later use.
Step 3: Dice ginger and garlic, add two spoonfuls of soy sauce, one and a half spoonfuls of Zhenjiang balsamic vinegar and one and a half spoonfuls of sugar, and mix together to make flavor juice. Prepare another half bowl of water starch.
Step 4: Heat a tablespoon of oil in the pot, add a tablespoon of bean paste and stir well. Stir-fry the shredded pork for a while, then stir-fry the side dishes evenly, add the sauce and water starch and stir-fry until the fragrance is overflowing. The whole dish is finished when the soup feels sobbing. This dish is appetizing. No wonder many restaurants in China like to use it as the main course in their menus.
A new method of fish-flavored shredded pork
Preparation: shred lean meat, add a little salt, cooking wine, starch and egg white and put them in a bowl and mix well for later use; Shred dried auricularia auricula with water (you can also buy shredded auricularia auricula directly); Shred green peppers and carrots. A little chopped green onion and Jiang Mo; Chop a little pickled pepper and set aside; Appropriate amount of salt, monosodium glutamate, sugar, starch, soy sauce and vinegar are mixed into juice for later use.
Practice: put oil in the pot and heat it to 70% to 80% heat. Pour in shredded pork and stir. Add chopped green onion, Jiang Mo and pickled pepper, add two spoonfuls of Sichuan Pixian bean paste and stir; When the shredded pork is slightly cooked, add shredded fungus, shredded carrot and shredded green pepper in turn and stir-fry for a while; Add the prepared juice. When the juice is concentrated, pick up the pan and put it on the plate.
Method for making shredded pork with sauerkraut
Color and fragrance: After cooking, shredded pork is fresh and tender, Flammulina velutipes is smooth and refreshing, soft and waxy, salty and slightly spicy.
Ingredients: lean pig's eye 200g, pickled cabbage 200g (canned 1 can).
Accessories: Sichuan Pixian watercress oil 5g, persimmon pepper 50g, soy sauce 20g, white wine 0g, refined salt, monosodium glutamate, water starch and vegetable oil.
Making:
1), pork is properly shredded, and a little refined salt, cooking wine and water starch slurry are used; Cut 3 cm long cabbage; Wash persimmon pepper and shred it properly; Mixing the juice with refined salt, monosodium glutamate, cooking wine, soy sauce and water starch;
2) Heat the wok, add the right amount of oil, stir-fry the shredded pork in the wok, stir-fry the bean paste, then stir-fry the persimmon pepper and cabbage together until the fragrance is overflowing, then cook the right juice and stir-fry.
The practice of skin-lifting with shredded pork
Ingredients: 500g lean pork. Coriander 10g, egg 1g, auricularia auricula 10g, onion 10g, cucumber 20g. Salt 10g, sesame oil 20g, sesame paste 25g, vinegar 15g, garlic 15g, peanut oil 25g and soy sauce 10g.
Method: Clean the lean pork and cut it into filaments, wash and shred the onion, disassemble and clean the coriander stalk and cut it into 3.5 cm long sections, and shred the cucumber, egg skin and fungus. Put peanut oil in a wok, heat it to 50% heat (about 125℃), add shredded pork and stir-fry until half cooked, add soy sauce and onion, add refined salt and coriander, stir-fry until cooked, pour sesame oil on it, turn it evenly, divide it into two small plates, adjust the wet starch into a thin paste, melt it in a boiling water pot, pull it into two pieces, then soak it in clear water and take it out. Add refined salt to sesame paste, mix it into paste with cold water, mix it into juice with soy sauce, vinegar, garlic paste and sesame oil, and pour it on vermicelli. Fried shredded pork can be served.
The practice of shredded bamboo shoots 1. Ingredients: Ingredients: pork tenderloin 150g.
Ingredients: 50 grams of bamboo shoots.
Seasoning: salt 5g, monosodium glutamate 0.5g, Shaoxing wine 10g, dry starch 15g, water starch 10g, egg white 1g, and refined vegetable oil 250g (actual dosage 60g).
Methods: 1. Shred pork tenderloin, put it in a container and soak it in cold water until it turns white. 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.
Fourth, the main points of operation:
1. Shredded pork and shredded bamboo shoots should be cut evenly.
2. Stir the shredded pork evenly when sizing, and no water can be seen.
When frying, the soup should be put properly, not too much and not too little.
When thickening, water starch should also be appropriate, which is easy to paste and rarely has soup.
Fried shredded pork with sweet noodle sauce
Raw materials:
Ingredients: pork 250g, Chinese kale 1 00g, onion1root, 2 slices of ginger.
Seasoning:
Material A: 65438+ 0 tablespoons of rice wine and ginger juice, 2 tablespoons of starch.
Material B: 65438+ 0 tablespoons of rice wine and ginger juice, 2 tablespoons of starch.
Method:
1. Wash and shred pork, put it in a bowl, and add material A for curing 10 minute; Wash kale and cut into sections; Peel ginger, wash onion and cut into powder.
2. Pour 1 tbsp oil into the pot and heat it. Add kale and fry it. Take it out and put it on a plate for use.
3. Pour a tablespoon of oil into the pot and heat it. Add shredded pork and stir-fry until the meat turns white. Continue to heat the remaining oil in the pot, saute shallots and ginger, pour in material B, stir well, and put it on cabbage.
Features: bright red color, smooth and tender taste.
[Zhejiang flavor] The method of five-color shredded pork
Ingredients: pork tenderloin 400g, green pepper 50g, egg white 2g, onion10g, refined salt 3g, Shaoxing wine15g, monosodium glutamate 2g, wet starch 40g, cooked lard1000g (actual dosage 50g).
Practice: Shred tenderloin with salt, wine, egg white, starch and green pepper. Heat the oil pan to 40% heat, first add shredded pork, then add shredded pepper, and drain. Leave a little oil in the original pot, fry the shallots, remove them, add shredded pork and seasoning, stir well and serve.
Features: exquisite knife work, even silk, bright color and fresh taste.
Fried shredded pork with garlic
Practice: cut garlic into inches and red pepper into thick strips for use. Shred pork, add seasoning, pepper to remove fishy smell and taste, soy sauce to taste, chicken essence and white sugar to taste, water starch can make the meat tender and smooth, and soak it for ten minutes after mixing. Fire, put oil in the pot, add onion and garlic until fragrant, add shredded pork, stir-fry garlic and pepper, and finally add salt.
Key points: stir-fry quickly in a big fire
Shredded pork with onion:
Ingredients: onion, shredded pork
Practice: First, marinate the shredded pork with soy sauce and cut the green onions into sections. When the oil pan is hot, stir-fry the shredded pork until fragrant, then stir-fry for 3 minutes, with less salt and sugar.
Fried shredded pork with golden needle
Ingredients: day lily (dry) 30g, shredded pork 70g, oil 1 tsp, shredded ginger 1 tsp.
Exercise:
1, lily bulb soft knot.
2. Saute ginger slices in a wok, add shredded pork and stir-fry, then add daylily and stir-fry.
Features: bright red color, fresh and salty taste.
Stir-fried shredded pork Ingredients: 400g of fat meat and 400g of lean meat. 50 grams of shredded onion. Jiang Mo, pepper, monosodium glutamate, salt, soy sauce, edible oil. Practice: cut the fat and thin meat into large pieces, and then cut into 4 cm long and half cm wide silk. Add soybean oil to the frying spoon and heat it to 60% heat. Stir-fried shredded pork with Jiang Mo. After the shredded pork turns white, add other seasonings and stir-fry until cooked.
Ingredients: 250g lean meat, lard 100g, pepper 10g, sesame oil10g, and a little miso, salt, cooking wine and red pepper. Practice: pork is shredded and red pepper is shredded. Heat the lard in the pot, stir-fry the shredded pork until it turns yellow, stir-fry the shredded pepper, pepper granules, salt, cooking wine and vegetarian dishes to taste, remove the pepper granules and drop sesame oil into the plate.
Fried shredded pork with eggs Ingredients: 4 eggs, 50g shredded pork. 35g of cooked lard, 5g of soy sauce, 8g of cooking wine, refined salt 1g, monosodium glutamate 1g and broth 100g. Practice: After the eggs are broken, add salt and miso and mix well. Put oil in a hot pan, add shredded pork and stir fry thoroughly, then add eggs and stir fry. After the eggs are caked, turn over, add cooking wine, soy sauce and stock and cook for 2-3 minutes.
Fried shredded pork with lettuce
Ingredients: lettuce, lean meat, ginger, onion, garlic and green pepper.
Practice: First shred the lean meat, put it on a plate, sprinkle the chopped Jiang Mo, onion and minced garlic on it, add some salt, yellow wine, vinegar, monosodium glutamate and pepper, then stir it evenly with chopsticks and leave it for a while. Then cut the lettuce into shreds. Stir-fry shredded pork first, not for long. As long as you see that the shredded pork has lost the color of raw meat, you can start the pot. Then pour the lettuce into the pot and fry it. When the lettuce is almost ready, put the fried shredded pork in and mix the two with a frying spoon, and you're done.
Fried shredded pork with celery
Ingredients: celery and shredded pork.
Seasoning: oil, salt and monosodium glutamate.
Practice: heat the oil in a wok, stir-fry the shredded pork, stir-fry the celery, and then serve.
Fried meat with onion
Ingredients: two or three onions, lean meat, cooking oil, salt and monosodium glutamate. Practice: Peel the onion and cut into pieces, and cut the lean meat into strips; Heat the oil, then add lean meat, stir-fry until it is 80% cooked, add onion, stir-fry, add salt and monosodium glutamate.
Warm reminder: As we all know, you will cry when you cut onions. Don't be afraid of this. As long as you plug your nostrils with clean paper towels or sanitary napkins, you can avoid it. Try it if you don't believe me.
Highlight: Fried onions are sweet and delicious. According to the book, onion can enhance the immune activity of T cells, thus enhancing the overall immune response, which can play a cleaning and antiviral role in the human body.
The practice of mashing shredded pork.
Start with the wok and stir-fry the shredded pork. If it's not ripe, change the color. During the period, add appropriate amount of yellow wine, salt and monosodium glutamate.
Then boil the water, add the chopped Chinese cabbage and shredded pork, and simmer on low heat. Of course, salt and monosodium glutamate should be added, and monosodium glutamate can be added at last.
Until you think it's bad enough
Fried rice noodles with shredded pork with mushrooms
Shiwei
Stir-fried minced meat with mushrooms and leeks is particularly exciting. Rice noodles are put in gravy to absorb the sweetness of pork in winter.
skill
1, you can buy ordinary instant rice noodles without pre-soaking, saving processing time.
2. When heating in the microwave oven, cover the lunch box with a wet kitchen paper towel to keep the food warm.
material
3 shiitake mushrooms, chives (cut into 2 pieces), minced meat 1/4 cups, instant rice noodles 1 bag.
condiment
Half a teaspoon of salt, 4 teaspoons of soy sauce and 4 teaspoons of oil.
working methods
1. Soak mushrooms overnight, drain and cut into strips. The rice noodles are scattered and drained.
2. Stir-fry minced meat, shallots and mushrooms until they are 80% cooked.
3. Heat the wok, put the oil, pour in the rice flour and stir fry slightly, add the minced meat and other ingredients, add the seasoning and stir well. When eating, put it in the microwave oven and heat it for 4 minutes on medium heat.
Stir-fried minced meat with mushrooms and leeks is particularly exciting. Rice noodles are put in gravy to absorb the sweetness of pork in winter.
skill
1, you can buy ordinary instant rice noodles without pre-soaking, saving processing time.
2. When heating in the microwave oven, cover the lunch box with a wet kitchen paper towel to keep the food warm.
material
3 shiitake mushrooms, chives (cut into 2 pieces), minced meat 1/4 cups, instant rice noodles 1 bag.
condiment
Half a teaspoon of salt, 4 teaspoons of soy sauce and 4 teaspoons of oil.
working methods
1. Soak mushrooms overnight, drain and cut into strips. The rice noodles are scattered and drained.
2. Stir-fry minced meat, shallots and mushrooms until they are 80% cooked.
3. Heat the wok, put the oil, pour in the rice flour and stir fry slightly, add the minced meat and other ingredients, add the seasoning and stir well. When eating, put it in the microwave oven and heat it for 4 minutes on medium heat.
Fried glutinous rice with shredded pork with mushrooms
Practice;
1。 Wash the glutinous rice with clear water, then soak it in hot water, and the water will pass the glutinous rice. After the water cools, put it in a microwave oven and heat it for 25 minutes. This makes sticky rice more sticky.
2. Shred mushrooms, meat and carrots, and chop onions and ginger.
3。 Stir-fry Jiang Mo in oil, then pour in shredded pork, and stir-fry shredded pork until half-cooked. Add chopped mushrooms and carrots, stir-fry for a while, then add salt, monosodium glutamate and soy sauce. And a small amount of red wine.
4 Put the prepared glutinous rice into the pot and stir well.
5 sprinkle with chopped green onion.
Fried meat with dried bean curd
Raw materials:
Five pieces of spiced dried bean curd
Pork belly150g
3 celery trees
2 peppers
Garlic 2 cloves
Accessories:
Cooking wine 1 tablespoon
1 tablespoon soy sauce
Salt 1/2 teaspoons
Sugar 1 teaspoon
3 tablespoons water
Exercise:
1 dried bean slices; Pork belly peeled and sliced; Remove leaves from celery, wash and cut into small pieces; Seed pepper and slice it; Chop garlic.
Stir-fry pork belly in 2 tbsp oil. When the meat turns white, add dried bean curd and minced garlic and stir fry, then add all seasonings, and finally add celery and pepper. Stir-fry and serve.
Reminder:
1 Pork belly can also be cooked first and then fried, but it smells better when it is fried raw, and it will come out when it is just fried in the pot, and it will smell better when it changes color and other materials are put in.
Celery can be changed into green garlic or garlic ratio to change the taste.
Features:
Dried beancurd-A soybean product, which contains high content of protein and iron, can prevent anemia and promote development.
Fried shredded pork with laver
Ingredients: Kunbu silk
Accessories: shredded pork tenderloin, red bell pepper, onion and eggs.
Seasoning: salt, chicken essence, cooking wine, starch, shredded ginger.
Cooking method:
1. Shred the sweet pepper and onion respectively, add cooking wine, salt and chicken essence to the tenderloin and stir evenly, then add egg white and dry starch and stir evenly to make the starch evenly wrap the shredded pork, then quickly cook it in boiling water and take it out;
2. light the fire in the pot and pour in the oil. When the oil is hot, add shredded ginger and stir fry. Add bell pepper, onion and kelp and stir-fry over high heat. Season with salt, chicken essence and cooking wine. Add shredded pork and stir well. Take out the pot.
Features: tender meat, crisp algae and rich nutrition.
Fried shredded pork with carrot
Gourmet: Children's Menu Source: Dalian Catering Network Release Time: September 30, 2005 Browse: 199
Ingredients: 500g lean pork, 50g carrot 1 kg and 50g coriander.
Materials: 80g of edible oil, 1kg of meat oil (actual dosage is 45g), 10g of sesame oil, 50g of soy sauce, 5g of cooking wine, 10g of vinegar, 15g of monosodium glutamate and 50g of water starch.
Features: sweet and delicious, nutritious, soft and tender, oily but not greasy. (HaoChi 123.com)
Operation: ① Wash carrots, cut into filaments, wash coriander, and cut into sections for later use.
② Remove tendons from lean pork, cut into filaments, put into a pot, add 50g starch and 5g refined salt for sizing, and smooth with warm oil in a hot pot.
(3) put the cooking oil into a pot, heat it, put it into a wok, add minced onion and ginger, add shredded carrot and stir fry evenly, then add soy sauce, refined salt, vinegar and cooking wine and stir fry evenly.
The key to making: because it is a child's dish, it should be cut very thin on the knife, and the silk should not be cut too long. Cooking should not be too crisp or too heavy.
Fried shredded pork with garlic
Practice: cut garlic into inches and red pepper into thick strips for use. Shred pork, add seasoning, pepper to remove fishy smell and taste, soy sauce to taste, chicken essence and white sugar to taste, water starch can make the meat tender and smooth, and soak it for ten minutes after mixing. Fire, put oil in the pot, add onion and garlic until fragrant, add shredded pork, stir-fry garlic and pepper, and finally add salt.
Key points: stir-fry quickly in a big fire.
Features: the young garlic shoots are green, the peppers are bright red, the shredded pork is smooth, delicious and delicious.
Fried shredded pork with green pepper
raw material
200 grams of pork (the ratio of fat meat to lean meat is 3: 7) and 70 grams of green pepper.
75g of big oil, 2g of salt, stir-fried wine, noodle sauce, onion 13g, 20g of soy sauce, 20g of wet starch 15g, 3g of monosodium glutamate, 8g of ginger and a proper amount of soup.
manufacturing method
(1) Shred the meat, onion, ginger and green pepper (peeled and pulped), mix the shredded meat with a little soy sauce, cooking wine and salt, then paste it with wet starch and coat it with a little peanut oil.
(2) Make juice with soy sauce, cooking wine, monosodium glutamate, onion, ginger and wet starch. (3)
Stir-fry until the oil is hot, then add the shredded pork, push it with a spoon at the bottom, add the batter when the shredded pork is scattered, add the green pepper and stir-fry a few times after the fragrance is dispersed, then pour in the right amount of juice and turn it evenly when bubbling.