Shredded pork with green peppers is our favorite homemade flavor, each practice is different, there are like to eat dry taste, shredded meat in the frying process in the fire stir-fry, the moisture will be dry, and then put into the shredded meat; most families like to eat tender taste, shredded meat flavor, sizing, so that out of the shredded meat is more tender. Pepper shredded pork in the process of matching can put a little asparagus, or ginger these match are better.

Family fried shredded meat meat, oil and flour ratio: (1 two meat: 10 grams of cooking oil: 5 grams of flour) just do not stick to the pan, smooth and crisp, not greasy.

One, raw materials:

Raw material name specification standard raw material name specification standard

Pork buttocks 100g wine 2g

Fresh green pepper 100g soy sauce 2g

Salt 2g fresh broth 12g

Monosodium glutamate 1g water starch 12g

Pepper 0.5g salad oil 20g

Knife processing

1, cut the pork into 10?0.3cm two thick shreds.

2, green peppers de-tipped and de-seeded and cut into coarse julienne.

Prepared for processing: home production if it is more spicy chili pepper can be the first chili pepper in the pot dry frying, stirring to dry incense, in a little salt, so that it is flavored, add oil so that it is the color of the tiger's skin; if it is a large pot of food processing, you can first blanch the peppers into the boiling water or in the frying pan in oil pulling to the break, which is to ensure that peppers are mature, to shorten the time of frying, fish out of the water with the water to cool and drain the water to be used.

Formal cooking

1, the pork into a container, with refined salt, cooking wine, soy sauce flavor, and then water starch mixing batter to be used.

2, the salt, monosodium glutamate, pepper, fresh broth, water starch into a flavorful sauce.

3, the pot into the salad oil, high heat heating to 180 ℃ into the shredded meat fried scattered seeds white, add green pepper fried, and then the flavor of the sauce cooked into the pan fried, to be starch paste collection of bright oil, into the basin that is into the dish.

Three, dish characteristics:

Color: light brownish red

Morphology: silk, full, tight juice bright oil

Taste: tender, crisp

Taste: salty and fresh fragrance

Four, friendly tip:

The shredded pork with green pepper is also very tasty if you add a certain amount of squash Oh.