Shredded pork with green peppers can be seen everywhere, which is even worse for ordinary people, restaurants and high-end restaurants. The key to the practice of shredded green pepper is to master the tricks. In fact, people love to eat shredded green pepper because of its high nutritional value. So how do you make shredded green peppers?

Fried shredded pork with green pepper

Ingredients: 4 green peppers, 200g pork tenderloin, a small piece of ginger, 2 cloves of garlic, 5g cooking wine, 5g light soy sauce, 5g dark soy sauce, 5g dry starch, 5g clear water 10g, 5g sesame oil, 3g salt, 6g sugar and appropriate amount of water starch.

Steps:

1. Cut the big green pepper horizontally, remove the pit inside, and cut it into silk. Cut the tenderloin into silk along the grain.

2. Put the shredded pork into a bowl, add soy sauce, soy sauce, sugar (half of the total amount) and cooking wine, and marinate for 15 minutes.

3. Add a spoonful of water to the meat. When the shredded pork is caught, all the water is eaten, and dry starch is added and evenly caught.

4. Add a little oil to the pot. When the oil is hot, stir-fry the shredded green pepper to Microsoft and take it out of the pan for later use.

5. Heat the pot again and pour a little oil. When the oil is hot, add the ginger and garlic slices and stir-fry until fragrant, then add the shredded pork and stir-fry quickly (the shredded pork will be tender if it is stir-fried, but the stir-fry will be old).

6. When the shredded pork is about 80% cooked, add shredded green pepper and stir well.

7. Add salt and sugar (the remaining half) and stir well, then pour in starch and thicken, stir well and serve.

Edible efficacy

Pepper is spicy and hot, and enters the heart and spleen; Has the effects of warming middle warmer, dispelling cold, stimulating appetite and promoting digestion; Indications: Abdominal pain due to cold coagulation, vomiting and diarrhea, chilblain, spleen and stomach deficiency and cold, etc.

1, antipyretic and analgesic: Chili is pungent and warm, which can reduce body temperature and relieve muscle pain by sweating, so it has certain antipyretic and analgesic effects;

2. Prevention of cancer species: capsaicin, the effective component of pepper, is an antioxidant, which can stop the metabolism of related cells, thus ending the canceration process of cell tissues and reducing the incidence of cancer cells;

3, increase appetite and help digestion: the strong spicy taste of pepper can stimulate the secretion of saliva and gastric juice, increase appetite, promote intestinal peristalsis and help digestion;

4. Reduce fat and lose weight: capsaicin contained in pepper can promote fat metabolism and prevent fat from accumulating in the body, which is beneficial to reducing fat, losing weight and preventing diseases.