Accessories: chili pepper (green, sharp) 100g egg white 40g

Seasoning: green onion 4g wine 15g MSG 4g starch (corn) 10g sesame oil 5g salt 3g vegetable oil 50g each moderately

Pepper stir-fried tenderloin shredded approach:

1. pork tenderloin divided into large pieces, and then cut into coarseness, evenly shredded. Even silk, into the water rinsed, drained, placed in a bowl, seasoned with salt, egg whites, scratching a little, mixed with the appropriate amount of wet starch sizing; green bell pepper removed from the tip, remove the seeds, cut into julienne strips, to be used;

2. frying pan on a high flame, under the vegetable oil, burned to 30% of the heat, will be the tenderloin shredded down the pan, chopsticks scratching scattered, to be the pot, add bell pepper shredded, and then poured into the funnel to drain;

3. the original pot left a few minutes, and then the oil;

3.

3. the original pot to stay in the bottom of the oil, into the green onion, tenderloin and pepper, add white soup, salt, monosodium glutamate, cooking wine, thickening with wet starch, drizzled with sesame oil, stir-frying are, plate that is complete.

For more information on green pepper stir-fry tenderloin, see Mint.com Food Library/shiwu/qingjiaochaolijisi