Tutorial on how to make green pepper shredded pork:

1. Core the green pepper and cut into shreds; mince the ginger and garlic

2. Cut the tenderloin along the grain Cut into shreds and marinate with seasonings. (Put the shredded pork into a bowl, add dark soy sauce, light soy sauce, sugar (half of the total amount), and cooking wine, mix well with your hands and marinate for 15 minutes.)

3. Add a small amount to the wok Heat oil, stir-fry shredded green pepper until soft, remove from pan and set aside.

4. Heat the pot again, pour in a small amount of oil, add ginger and garlic paste and sauté until fragrant, add in shredded pork and stir-fry quickly (fry at high heat to make the shredded pork tender, low heat) Shredded pork will age).

5. When the shredded pork is about eight times cooked, add the fried green pepper shreds and stir-fry evenly.

6. Add salt and sugar (remaining) and stir well, then pour in water starch to thicken the gravy, stir well and serve.

Picture of the finished product of green pepper shredded pork:

Tips for making green pepper shredded pork:

1. Add a tablespoon of water to the marinated meat and stir. When the shredded meat has absorbed all the water, add dry starch and mix well. Finally add sesame oil and 5 grams of salad oil and mix well. In this way, the shredded pork will be fragrant and tender when fried.

2. How can you cut the shredded meat beautifully? The secret is that it is easiest to operate when the meat is frozen to a semi-hard state. As for the reason, everyone will know at a glance

3. When mixing the meat, you must grasp it with your hands. The strength of your hands allows the seasoning to fully penetrate into the meat tissue, so that the shredded meat will be more flavorful.