Main ingredients: 200 grams of squash, 200 grams of tenderloin.

Working ingredients: 1 red chili, 1 green chili, 5 small onions, 3 cloves of garlic, 1 small piece of ginger.

Seasoning: cooking oil, cooking salt, soy sauce, dark soy sauce, yellow wine, sugar, balsamic vinegar, water starch.

Preparation:

1, first of all, the red pickle on the surface of the squash clean, if you do not wash a little bit of that red pickle will be stuck in the board is very difficult to wash clean.

After washing, first cut 5 mm thick slices, and then change the knife to cut into uniform thickness of the silk.

Cut and put in water to soak for more than 30 minutes, change the water 1-3 times during the soaking process, the purpose of soaking is to remove the excess saltiness in the squash. If you are in a hurry and don't have time to soak it, then just wash it first and then blanch it in boiling water for 2 minutes. After soaking, you can taste a little to see at what level of saltiness, so that you can decide later in the frying time to add salt or not.

2, first find the grain of the meat, and then against the grain slices, thickness control in 3-5 mm or so appropriate, and then cut into uniform thickness of the silk.

Wash the cut meat twice with water, wash away the blood in the shredded meat, so that you can remove the fishy flavor of the shredded meat, wash and squeeze out the water into a bowl.

Add a pinch of salt to the bowl, no need for more salt, a little to give a bottom flavor is good, because the salt of the squash is relatively heavy, salt to give a lot of eating will be very salty.

Add 1 tablespoon of soy sauce to it, soy sauce can make the meat add a base flavor and increase the effect of color. Add 20 grams of water, and mix well in one direction, until the mixture is a little gummy and sticky.

Add half an egg white to the mix, which locks in flavor and moisture and makes the meat more tender, and the rest of the egg can be used to make a whole egg broth.

Add a small amount of water starch into it, starch can make the meat more crispy. (Use 20 grams of dry starch and then add 50 grams of water, let it sit for half an hour, let the starch precipitate, and then drain the water from the surface, and what's left is the wet starch we're looking for, similar to very thick yogurt, so that the starch won't absorb the water from the meat).

Then add a spoonful of oil and mix well, the oil can play a protective role, preventing the meat from deteriorating, but also can lock the moisture of the meat, preventing the marinade when the meat dried out, but also to prevent the meat from sticking together with each other. Add oil and mix well and marinate for 10 minutes.

3, red and green chili peppers to remove the head and tail to remove the seeds, and then cut into and squash shredded vegetables about the size of the shredded standby.

4, small onion white onion cut into scallions (was going to use a large onion, found that did not buy, only to use a small onion instead, the rest of the green onion green cut into scallions, can be used to do the egg soup, will not be wasted), chopped garlic, ginger chopped and standby.

Cooking method:

1, the soaking in the squash fillet out and squeeze out the water, start a pot to open high heat to the pot to heat up, do not add oil under the squash fillet, and more turning, the squash water dry some, so that the squash will have space to absorb the flavor into the taste of eating up the texture will also be better. Stir fry until you can slightly smell the aroma of squash out of the pan, not too dry, too dry will lose the flavor and texture. This process generally have 1 minute is almost, because we will have a later stir fry process.

2, the pan clean, hot pan, the amount of oil sliding pan, the pan moistened well after the oil out, and then under the wide oil, the oil temperature rose to 3 into the heat of the meat can be under the shredded meat, meat under the pot do not move it, wait 3 seconds and then the shredded meat broken up.

Shredded meat will not stick to the pan if its appearance is shaped. Shredded meat will quickly change color as the oil temperature rises, and because of its small size, it cooks quickly, as long as the shredded meat is 8 years old, it will take about 15 seconds to remove it from the pan to control the oil and reserve it for later use.

We do not want to meat at home over the oil, you can use the above method to wet the pan well, and then do not under the wide oil, but to under the usual frying more than double the oil, and then hot pan cold oil under the shredded meat shredded meat to fry until 8 mature can be up to the pan and standby.

3, the pot to leave a small amount of oil, if there is lard I recommend using lard to fry, in the flavor can be upgraded a grade. Pour the onion, ginger and garlic into the pan and stir fry the flavor.

4, the head of the material out of the aroma of the squash into the pot to start stirring, stirring slowly over medium heat, so that the oil penetrates into the inside of the squash to the squash, the squash flavor to stimulate out of the squash into the pot in about 2 minutes to smell the aroma, be sure to squash the aroma of the squash to stir fry out of the step directly affect the dish into the aroma and taste after the aroma out of the squash inside the salty taste will follow! The flavor comes out, and the salty flavor hidden inside the squash will follow.

5, the aroma of squash out of the meat can be under the shredded, open fire more stir-fry, so that the squash and shredded meat staggered fusion, complement each other, meat and vegetarian fusion, must be out of the delicious, shredded meat into the pot after about 20 seconds of stir-fry.

6, from the side of the pan cooking 20 grams of raw pumping flavor, stir fry evenly.

7, add 3 grams of soy sauce to increase the color, so that the color is a little deeper, stir fry evenly.

8, from the side of the pan drizzle 15 grams of yellow wine to dispel fishy aroma, stir-fry evenly, if you do not have yellow wine, add rice wine, if you do not have rice wine, add wine.

9, add 15 grams of sugar, sugar can moderate the salinity of the squash, but also can play a role in neutralizing the various flavors.

10, then the green and red chili pepper shredded also poured into the pot together, talking about chili I recommend using spicy chili pepper, because the spicy flavor can enhance the appetite, but also can make this dish more flavorful. Toss to coat the shredded chili peppers.

11, chili pepper pot after up to 20 seconds of stir fry on the water starch can be dripped, you may ask why add water starch? Add water starch purpose is three, one is to let into the dish will not be so dry, the second can be all the seasonings more integrated more evenly, the third is the surface of the squash is relatively smooth, water starch can make all the flavors better wrapped in the squash on top of the flavor, eat up the taste of the better. When adding water starch, don't drizzle it in one place, and stir-fry while drizzling. It is important to note that the water starch does not need to be too thick, a little lighter, so that the effect of the dish will remain fresh.

12, before starting the pot can be cooked along the edge of the pot into a little balsamic vinegar, balsamic vinegar can produce pot gas, can pull up the flavor. Add vinegar is going to leave a slight vinegar flavor, but for the enhancement of the aroma of the whole dish is insignificant. If you don't like the vinegar flavor you can leave it out.

13, stir fry a few times can be out of the pan on the plate.