The name of Sichuan cuisine with shredded pork with green pepper is characterized by red and green color and is very beautiful; The meat is tender and crisp. 200g of raw pork (the ratio of fat meat to lean meat is 3: 7), 70g of green pepper, 75g of big oil, 2g of salt, cooking wine, noodle sauce and scallion 13g, 20g of soy sauce, wet starch 15g, 3g of monosodium glutamate, 8g of ginger and a proper amount of soup. In the production process (1), all the meat, onion, ginger and green pepper are shredded (peeled and beaten), and the shredded meat is mixed with a little soy sauce, cooking wine and salt, then the paste is moistened with starch, and then a little peanut oil is applied. (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 and push the bottom with a spoon. After the shredded pork is scattered, add the batter, stir-fry with green pepper a few times, then pour in the appropriate juice and turn it evenly when bubbling. Boiled sliced pork material: 200g pork, Chinese cabbage, onion, ginger, garlic, a handful of pepper, watercress, soy sauce, cooking wine, salt, chicken essence, pepper noodles and pepper noodles. Methods: 1. Slice the meat and code it with soy sauce and starch and cooking wine for a while. The oil is hot, put in watercress. Slices of meat slide into the pot one by one. When the water boils, two rolls can be taken out of the pot. 5. Sprinkle pepper noodles and Chili noodles on one side of the meat, heat the oil in the pot, pour the oil into the bowl after boiling, and the meat slices will boil!