Recipe 1 for shredded pork with green pepper

Main ingredients:

Pork, green pepper

Seasoning:

Oil, Salt, monosodium glutamate, soy sauce, starch, bean paste, cooking wine.

Method:

1. Cut the pork into shreds, add cooking wine, salt, MSG (optional) and starch and mix well.

Fish-flavored shredded pork 2. Cut the green pepper into shreds, add salt and mix well.

3. Heat 80% of the oil in the pot, add the watercress, stir-fry until fragrant, then add the shredded pork.

4. After the shredded pork is shredded, add cooking wine and soy sauce and mix well.

5. Add green pepper shreds and stir-fry evenly, remove from the pan and add oil.

Key points:

1. The meat must be seasoned first.

2. Add salt to the green pepper first.

3. Don’t fry the shredded pork for too long, otherwise it will taste bad.

Recipe 2 for shredded pork with green pepper

Ingredients:

200g pork, 100g green pepper, 4g refined salt, 0.5g MSG, 5g soy sauce, water beans 30g powder, 35g fresh soup, 75g lard.

Method:

1. Pick and wash the green peppers, cut into shreds about 3 mm thick, wash and remove the seeds. Cut the pork into 10 cm long and 3 mm thick shreds, put it into a bowl, add salt, water and soybean flour and mix well.

2. Mix salt, soy sauce, monosodium glutamate, water bean powder and fresh soup into gravy. Add green peppers to the pan, add appropriate amount of oil and salt and stir-fry until cooked through. Place on a plate.

3. Place the wok on high heat, add oil and heat until it is 60% hot. Add the shredded pork and stir-fry the loose seeds. Add the green pepper and stir-fry evenly. Add the gravy, stir-fry a few times, remove from the pan and serve on a plate. become.

Fish-flavored shredded pork

Ingredients: 150 grams of pork, 30 grams of fungus, 1 carrot, soy sauce, balsamic vinegar, 2 tablespoons of tomato sauce, pickled peppers, starch, vegetable oil, white sugar.

Method:

1. Wash and shred the pork, add salt, soy sauce, starch and a small amount of water, mix thoroughly, and marinate for about 10 minutes.

2. Cut black fungus, carrots and pickled peppers into shreds.

3. Heat the wok, pour in vegetable oil, when the oil is hot, pour in the marinated shredded pork, fry over high heat until it changes color, and then serve out.

4. Leave the oil in the pot, add minced ginger and garlic and stir-fry until fragrant, add carrots and fungus and stir-fry.

5. Add a pinch of pickled pepper and pour a little pickled pepper water.

6. Pour in the shredded pork, add salt, soy sauce, balsamic vinegar, sugar and tomato sauce, stir well, and serve.