Pork green pepper
Seasoning:
Oil, salt, monosodium glutamate, soy sauce, starch, bean paste, cooking wine
Practice:
1, cut pork into shredded pork, add cooking wine, salt and monosodium glutamate (optional) starch and mix well.
2. Shred green peppers, add salt and mix well.
3, add 80% heat to the pot, add watercress, stir-fry and add shredded pork.
4. After the shredded pork is cut off, add cooking wine and soy sauce and mix well.
5. Add shredded green pepper and stir well. Add Ming oil to the pan.
Key points:
1, meat must be flavored first.
2, green peppers should be salted first.
3. Don't fry shredded pork for too long, otherwise it will taste bad. Practice 2 Raw materials:
200g pork, green pepper100g, 4g refined salt, 0.5g monosodium glutamate, 5g soy sauce, 30g watercress powder, 35g fresh soup and 75g lard.
Practice:
1, clean the green pepper, cut it into shreds about 3 mm thick, and wash the seeds. Chop pork into 2 thick shreds10cm long and 3mm thick, put them in a bowl, add salt and water bean powder and mix well.
2, salt, soy sauce, monosodium glutamate, water bean powder, fresh soup into a sauce. Add appropriate amount of oil and salt to the pot and stir-fry the green pepper until it breaks and fills the plate.
3. Put the wok on a strong fire, put the oil to 60% heat, add shredded pork and stir-fry the seeds, add green peppers and stir well, cook the sauce, stir-fry a few times and serve.