Cuisine: Hunan

Preparation Materials:

400g of dried Fragrant Pepper, one green bell pepper, 4-5 red bell peppers, 500g of meat, a small handful of green garlic

Seasoning:

Oil, salt, soya sauce, cornstarch, black pepper

Preparation Methods:

1, Dried Fragrant Pepper, Pepper cut strips, red pepper cut small sections, green garlic cut diagonal section to be used; 2, meat shredded, add a little salt, soy sauce, starch, black pepper and marinate for 5 minutes; 3, pot hot, put the oil sliding pan, do not wait for the oil is too hot, will be shredded meat into the slip slip loose, stir fry until browned and then immediately sheng up to be used; 4, the pot and then add a little oil, when it is hot, under the green pepper, red pepper section stir-frying incense, under the dried spices, stir fry quickly, add a little salt and soy sauce, stir fry until dried spices color; 4, pot and then add a little oil, when it is hot, under green pepper, red pepper section stir fry incense, under the spices, quickly stir-fry, add a little salt and soy sauce Stir-fry to the dried color; 5, while stir-frying a side along the edge of the pan with the right amount of water, stir-fry to the dried lubrication soft time, add green garlic segments, stir-fry a few times, will be fried shredded meat into the stir-fry evenly can be up to the pot.

Operation Tips:

1, hot pan cold oil, is the key to frying shredded pork tender non-stick pan Oh. 2, while stir frying a small amount of water along the edge of the pan, you can let the dried sausage fried every one of them are hung on the enough soup, taste lubricated juicy, and each time you add a little less water, if you directly to the pot with too much cold water, fried dried sausage will be hard texture, bland flavor.