Fried shredded pork is a classic Hunan dish with pork belly and green pepper as the main ingredients. After cooking and frying, it is fragrant and moderately spicy, claiming to be a dish that can hold three bowls of rice. An authentic dish of fried meat in a farmhouse must have: the meat is soft and tender without losing its flavor, and the flavor of pepper is stronger than that of spicy, and at the same time it can't be spicy enough to choke people. The red oil at the bottom of the dish combines the spicy taste of pepper with the aroma of sliced meat, which makes people appetite.

Speaking of this magical dish, the method is extremely simple. As long as the meat slices are salted and sized in advance, they can achieve a tender and smooth taste. Green peppers can choose different spicy degrees according to their own tastes. Add some red peppers to enhance the color here, and you only need home-cooked seasonings to make this authentic peasant stir-fried meat.

Shredded vegetable meat

Step 1: Prepare the ingredients.

Half a red pepper, cut into diamond-shaped pieces, and green pepper is also cut into diamond-shaped pieces. Green and red peppers can add color to dishes. Slice the onion, break it by hand and put it together for later use.

Cut green onions into horseshoe slices, ginger into slices, garlic into slices, put them in the same pot, and cut some dried Chili slices for later use.

Step 2: curing and setting.

A small piece of pork, washed, sliced and put into the pot.

Add a spoonful of salt, a spoonful of chicken powder, pour a little cooking wine to remove the fishy smell, and beat in an egg white to make the meat slices smoother and tender. Add a little starch, add 3 grams of soy sauce to improve the color, let the starch coat the meat slices evenly, lock the moisture in the meat slices, and continue to marinate for 10 minute.

Step 3: Lubricate the meat slices with oil.

The oil in the pot is 40% hot, and the oil level is calm and smokeless. Put the meat slices into the pot in turn, break them up with a spoon, lubricate for about one minute, and then pour them out to control the oil for later use.

Step 4: Cook and fry.

Leave a little base oil in the pot, add onion, ginger, garlic and dried Chili, stir-fry together until fragrant, then add 5g of bean paste and 3g of Chili sauce, stir-fry sauce and stir-fry red oil.

Then pour in green pepper, onion and sliced meat with oil, stir-fry the green pepper until it is raw, pour a little water from the side of the pot, add 2g salt, 1 g pepper, 2g chicken powder and a little sugar to refresh, stir-fry the seasoning quickly with high fire, and then hook in a little water starch to make the seasoning better adsorbed on the surface of the ingredients, and then take it out of the pot and put it on a plate.

Teddy boy has something to say:

1. Slices of meat must be salted and divided according to size to achieve a tender and smooth taste without losing the flavor of meat.

2. When lubricating oil, the oil temperature should not exceed 40% heat, so as to avoid the meat slices getting old.

3. The bean paste and spicy girl must be fully fried, otherwise the taste of the dish will be insufficient.

Ok, a simple and homely stir-fried pork is ready, please try it for your favorite friends.