material

Lean meat100g, 2 green peppers, half carrots, and 3 fragrant dried fruits.

method of work

1. Clean lean meat, cut into long strips, mix well with a little oil, salt, cornmeal and soy sauce, and marinate for 10 minute; Cleaning green peppers, removing pedicels and seeds, and shredding; Peel carrots and shred them; Rinse the dried incense and shred it.

2. Heat the pan, pour in more oil. When the oil temperature is 50% hot, pour in shredded pork and stir-fry over high fire.

3. After the meat changes color, it can be put up for use, and the bottom oil is left in the pot.

4. Pour in shredded carrots, stir-fry until soft, and sprinkle some water during the stir-frying.

5. Add the dried fragrant silk and continue to stir-fry a few times.

6. Add shredded green peppers, stir-fry until the green peppers are cut off, and sprinkle some water in the middle.

7. Pour in the fried shredded pork and stir well.

8. Season with salt, because the lean meat has been marinated with raw flour, so there is no water starch here. You can add some water starch if you like.

Practice 2,

material

"3 green peppers", "shredded pork 1 rice bowl", "2 cloves of garlic", "carrot 1 small segment", "pepper 1 root", "a little salt", "Niutou brand shacha fried sauce 1 tablespoon" and "too white"

method of work

1: material preparation

2: Mix the shredded pork with the marinated sauce, shred the green pepper, carrot and pepper while marinating, and pat the garlic flat for later use.

3: Add garlic to the pan and saute until fragrant, then add green pepper, carrot and shredded pepper, stir-fry and remove for later use.

4: Add oil to the original pot, add shredded pork, and fry until 9 minutes cooked.

5: Put it back into the pot and stir-fry it with shredded pork, and add a little seasoning to serve. Tips: Don't stir-fry the green peppers with shredded pork at the beginning, or the green peppers will soon rot when the meat is cooked, so stir-fry them separately first and then put them together, not only will the green peppers remain crisp,

Practice 3,

material

Ingredients: 300g tenderloin, 5 green peppers, and proper amount of auricularia auricula.

Seasoning: onion ginger, salt, egg white 1 piece, sugar 3g, cooking wine10g, soy sauce 20g, chicken essence a little, and starch.

method of work

1. Soak the fungus in advance, shred the tenderloin, add salt, egg white, soy sauce, sugar, chicken essence, cooking wine and starch, marinate for a while, wash and shred the soaked fungus, wash and shred the green pepper, and chop the onion and ginger.

2. Heat the oil pan, pour in the shredded pork and stir fry until the shredded pork becomes discolored and firm.

3. Add a little oil-fried shallot ginger to the pot, pour in fungus and green pepper and stir-fry, add soy sauce and sugar, add a little salt and stir-fry evenly, pour shredded pork into the mixture and stir-fry, pour in the right amount of sesame oil, stir-fry evenly and turn off the fire.

Tips

1. This is a Aauto Quicker stir-fry dish. Add seasoning into the pot and stir well before turning off the heat. Don't take too long, so as not to affect the taste of the green pepper.

2. Replace the green pepper with garlic shoots, and it will become shredded pork with garlic shoots!

3. When thickening, avoid: "red, innocent and yellow". Red meat, such as pork and beef, is thickened with egg white. White meat, such as chicken and fish, is thickened with egg yolk.