Shred pork, wash it again, and then control the water to dry. Add 2g of salt, 5g of cooking wine to remove fishy smell, 2g of soy sauce to improve color, stir evenly with chopsticks and marinate for 65,438+00 minutes, cut the line pepper into pepper rings with an oblique knife, and then cut some garlic slices and shredded ginger for later use. Finally, we must strictly control the time and fry these three ingredients one by one.
2. Marinate the shredded pork and start cooking.
After the hot oil slides into the pot, add the cold oil and fry the shredded pork first. Hot oil can avoid sticking to the pot and make the shredded pork slip into silk and roll around in the pot.
When the oil temperature is 50% hot, pour in shredded pork, stir-fry quickly with a spoon, stir-fry shredded pork until fragrant and discolored, and then pour in garlic slices and stir-fry to give garlic flavor.
Then, add pepper and ginger and garlic and stir-fry for 2 minutes. After the line pepper is cut off, it begins to season. Add 2 grams of salt, 65438+ 0 grams of chicken essence, 5 grams of sugar, 5 grams of balsamic vinegar and 5 grams of soy sauce, stir-fry quickly and serve.