Ingredients: pepper 250g, pork100g.
Seasoning: salt 2g, soy sauce 15g, a few drops of vinegar, onion 5g, ginger 5g, garlic 5g, starch 5g, sweet noodle sauce 10g, rice wine 10g and sugar 5g.
1. Prepare the required materials, slice pork, and grab it with soy sauce and starch for later use.
2. Wash the pepper and cut it diagonally, remove the seeds without pedicels; Cut onion into rings, and chop ginger and garlic for later use.
3. Put a proper amount of vegetable oil into the pot and heat it to 70%. Add the braised pork and fry it, then add the onion, ginger and garlic and add the rice wine.
4. Then add chopped peppers, add salt and stir-fry for about three minutes until slightly soft.
5. Stir-fry the soy sauce and sweet noodle sauce, then add a little hot water, a few drops of vinegar, add sugar, bring to a boil, cover with low heat and simmer for five minutes. ?
6. After five minutes, turn on the fire and collect the juice until it is shiny. Finally, sprinkle some minced garlic.
Cooking skills:
1, you must use pepper, not green pepper (persimmon pepper), it is not spicy.
2. In fact, just marinate the meat slices with soy sauce, and don't put starch, because at first you have to fry the meat slices in oil for a while, so adding starch won't have the effect of tenderizing the meat, but one advantage is that the last meat slices after juice collection have starch, so the juice will be a little sticky.
3, stir-fry this pepper, do not remove the seeds, just cut it directly, because the current pepper is not very spicy, if the seeds are removed, then the spicy taste is too small, affecting the overall taste, and the seeds are very fragrant.
4. Be sure to soften the pepper before it tastes good. Vinegar is fragrant. If you can't eat sour taste, the taste will be chaotic.