material
1, lean pork (it doesn't matter how much, it's an estimate. Not too precise. )
2. Green pepper
3, shredded ginger/Jiang Mo (just casually cut points, not very accurate)
4. Oil
5, cooking wine 1 spoon (I found that the meat fried with cooking wine often tastes bad. Now I usually use sake instead of cooking wine. I think the meat fried in this way tastes better. You can try. )
6. Water starch (starch mixed with appropriate amount of water. Starch = corn starch)
7. salt
8, a tablespoon of soy sauce
9, a spoonful of whole pepper
10, 2-3 cloves of garlic, sliced.
1 1, 1- Cut 2 shallots.
working methods
1 shredded pepper
2. Slice tenderloin, add a little soy sauce, starch and sake/cooking wine and mix well.
3. Heat the oil, add pepper, stir-fry a few times, then add shredded ginger, garlic slices and diced onion, and stir-fry until fragrant.
4. Pour in shredded pork and stir-fry until the meat is just cooked or 8-9 minutes cooked. Serve. My sister always pushes the meat to one side of the pot and leaves the middle place for frying green peppers. )
5. Stir-fry the green pepper with the remaining oil until it is cut off, and add some salt.
6. Finally, add the fried shredded pork and stir fry for half a minute.
Food history:
Sichuan, Hunan and Guizhou are located in the south and southwest of China, with abundant rainfall and humid climate. Historically, due to the high mountains and dangerous roads and inconvenient transportation, food was often short of oil and salt, making it difficult to swallow. Among them, small pepper is a common ingredient in Hunan and other places, also known as "small fried meat", with a spicy taste. Sichuan often uses green peppers or green peppers as ingredients, and distinguishes between frying and adding watercress.
Pepper originated in Central and South America was introduced to China in the Ming Dynasty, and was widely planted in the south because of its functions of stimulating appetite, promoting digestion, dispelling cold and removing dampness. Fried shredded pork with green pepper has also become a dish for ordinary families.
At the end of the Qing Dynasty, shredded pork with green peppers had entered wealthy families. According to the report, when Manchu gourmets Zhen Fei and Jin Fei's cousin Don Sun Lu tried cooking, they asked to simmer chicken soup with slow fire and stir-fry shredded green pepper with strong fire. Among them, "shredded pork should be tender and delicious, and green peppers should be crisp and not common" is considered qualified.
With the development of economy and culture and the flow of population, Sichuan cuisine has gradually spread to all parts of the country, and shredded pork with green pepper has become a must-have dish in restaurants.