Shredded pork with green pepper

Ingredients: 2 green peppers, lean pork, rapeseed oil, lard

Grinning sauce: water starch, light soy sauce< /p>

Seasoning: salt, cooking wine, starch, sweet noodle sauce

Specific method

(1) Wash the blood on the surface of the lean pork, control the water and cut into approximately Shredded pork 5 cm long and 3 cm wide. If the shredded meat is too thick, it will not be easy to taste. If it is too thin, it will become stale when fried.

(2) Put the shredded pork into a bowl, add salt, cooking wine, and starch, mix well, and marinate for a while. Many people use water starch when marinating meat, which is actually wrong. You should use the marinade moisture of the cured meat to mix the dry starch and sizing it, so that the slurry can stick to the meat, and the fried taste will be smoother and more tender, without being old and sticky.

(3) Wash the green pepper, remove the stems and seeds, and cut into thin strips about the same thickness as shredded pork. There are many choices for peppers. You can choose according to your own spicy tolerance. Bell peppers, sharp peppers, and Hangzhou peppers are all acceptable.

(4) Next, make a gravy, just use water starch and light soy sauce and stir evenly. In this way, the gravy can be poured into the pot all at once during the stir-frying process, ensuring the speed of stir-frying and preventing the shredded pork from aging.

(5) The common way to stir-fry shredded pork with green pepper is to first pour the shredded pork into the pot and stir-fry until it is about 70% ripe, then add the pepper. You can fry the green pepper first to ensure that it matures at the same time as the shredded meat and to increase the aroma of the paste. Pour a little oil into a hot pan, add shredded green peppers and stir-fry until the edges of the shredded green peppers are slightly burnt, then set aside.

(6) Pour a little rapeseed oil into the hot pan, and then add a small spoonful of lard. The mixture of the two oils will have a more fragrant aroma. When the oil temperature is not very high, add the shredded pork. Don't rush to stir-fry as soon as it's put in the pan. It's easy to stick to the pan. Wait for a while and then stir-fry the shredded pork.

(7) After the shredded meat changes color, add a small spoonful of sweet noodle sauce and stir-fry evenly until the aroma is released. Pour the stir-fried green pepper shreds back into the pot, stir-fry for a while, add salt, pour in the gravy and stir-fry evenly before serving.