Pork 200g

Screw peppers 20cm long 5

Red peppers 15-20cm long 3

Onion half

Scallion 2cm long a section of sliced

Ginger 2 slices

Salt 2g

Wine 15ml

Lao Soya Sauce 10ml

How to stir-fry green pepper with sliced meat

200g of pork cut into julienne strips, put 15ml of cooking wine with 10ml of dark soy sauce, drowned in flavor.

My dad told me to put starch sauce again, wrapped in the moisture of the meat, meat tender. But sticking to the pan, even if I use a non-stick pan, it does not work, give up. This way, the frying time is short, and the meat is quite tender. The meat slices fried green peppers practice Step 1

Screw pepper and red pepper cut into pieces meat slices fried green peppers practice Step 2

Onion and ginger slices meat slices fried green peppers practice Step 3

Onion cut corner meat slices fried green peppers practice Step 4

The pot is hot, put 10ml of oil, because it is meat, comes with a lot of oil and water, hot pan sautéed out of the oil. I am the first to put onion and ginger burst pot, and then stir fry meat. Seven minutes cooked, served.

The reason why I didn't use onions instead of sliced scallions here is because I cut the onions too big, and then I analyzed that if I cut them into shreds, I could have done without the sliced scallions, right? The meat slices fried green peppers practice step 5

Wash the pan dry, re-pour 10ml of oil, put the onion first. Stir fry for a while and then put the pepper. The result is that this screw pepper is not like a normal pepper, it does not come out of the water, dry. Put 2g of salt and it doesn't come out of the water either. Last night, when I looked at the kitchen, there were two recipes that said to let go of the water, so that the meat and vegetables will be more tender. So, I put in 20ml of boiling water. Sure enough, it was good!

Put the meat in, stir-fry and mix well out of the pot! Although my husband said that the chili salt is not enough, but the meat has flavor, the rice is just right, see him eat quite happy.

Only 2 grams of salt per person per meal, usually two dishes, each dish 2 grams of salt, 2 people to eat, it is enough, and more will be over the limit. There is no dish in the restaurant that does not exceed the limit.