Ingredients: green pepper 300g, red pepper100g, shredded pork 300g.

Seasoning: 5g of salt, 2g of monosodium glutamate, 20g of pepper 1 g, 20g of fresh soy sauce, 6g of soy sauce,10g of cooking wine and one egg white.

Production method:

1, first change the raw materials to knives, remove the heart of red pepper, and then cut into shredded red pepper. Red pepper mainly plays an ornament role here, and it doesn't need too much. Green pepper is also cut into shredded green pepper in the same way.

2. Change the tenderloin to a knife, slice the tenderloin into thin and even slices with a knife, and then cut it into shredded pork. When slicing the meat, you can stick a little water, so it is not easy to stick the knife. Put the cut shredded pork into the basin to prepare the sizing.

3. Add 2 grams of salt, pepper and cooking wine, then add an egg white, and stir evenly by hand, so that the meat can absorb the seasoning and egg white, and then add 15 grams of water to continue stirring. Adding water makes the shredded pork taste tender.

4. When the water completely penetrates into the meat, then add a little corn flour paste and mix well. Finally, add a proper amount of soy sauce to adjust the color. After mixing well, put it in a bowl and add vegetable oil to seal it (sealing is to isolate the meat from the air with vegetable oil for easy storage).

5. Mix the flavored juice below, add 3 grams of salt, 2 grams of monosodium glutamate, 0.5 grams of pepper, 20 grams of fresh soy sauce, 5 grams of soy sauce, and then add 10 grams of cooking wine. Novices suggest mixing the flavored juice in advance, which will make it faster and reduce the difficulty of operation.

6. Next, start cooking with fire, heat the pot, add vegetable oil, and when the oil temperature is about 150 degrees, add the shredded pork to lubricate oil, stir it gently with a spoon, and the shredded pork will be scattered. When the shredded pork is tender, it can be poured out to control the oil. The whole lubricating time is about 1 minute.

7. Heat the pot with base oil, then add shredded green and red peppers and stir fry. At this time, stir fry over high fire, stir fry the fragrance of green and red peppers, then sprinkle 1 g salt to adjust the bottom flavor and continue to stir fry over high fire.

8. Add shredded pork when the green pepper is tender and ripe, then add the prepared flavor juice and stir-fry evenly, so that the shredded pork can blend and absorb the fragrance of the green pepper. Finally, pour a little onion oil and stir-fry evenly to get out of the pot.