The most important reason should be that shredded pork is not as good as pulp! Secondly, it may be that the cooking time is uncertain! Finally, it may be the quality of meat! If you are allowed to fry shredded green peppers with the meat of 10-year-old sows, it is estimated that few people can fry them crisply and smoothly!
Let's talk about the choice of meat first!
Shredded pork with green pepper try to choose pork tenderloin! Or loin willow or clean lean meat on your legs! No fascia!
Try not to choose coarse fiber meat! Because it may be a kind of pork! Generally speaking, even if you don't feed a pig in rural areas, it will grow to more than 200 kilograms at most a year, not to mention farms, which usually take 4-6 months! So there is no problem of crude fiber and old meat!
Second: How to make shredded pork tender?
1: Treat frozen meat and fresh meat differently! After the frozen meat is cut, soak it thoroughly in water! Soak all the ice residue in the meat! After the fresh shredded pork is cut, just wash away the blood with clear water and you can start pickling!
2. How to pickle shredded pork? Non-professional chefs suggest using the following methods!
After the shredded pork is processed, drain the water! Then add salt and marinate with cooking wine for 5 minutes! After that, add a small amount of oyster sauce, a small amount of soy sauce and egg liquid, mix well, then add raw flour to catch well, and finally add a proper amount of vegetable oil to lock the moisture in the shredded pork! Friends who don't like black shredded pork can skip soy sauce.
PS: Try not to put shredded pork in the refrigerator. If it is unavoidable, it is best to seal it with plastic wrap and put it in the fresh-keeping room! Be sure not to freeze too fast!
Third: the temperature problem!
When frying shredded pork, be sure to heat the pan and cool the oil, and stir-fry shredded pork with a small torch! The fire is big, the oil temperature is high, the skin of shredded pork is dry, and the internal water evaporates! Then shredded pork is very firewood! Here is the family version of how to fry shredded pork!
Heat the pot first, the temperature is higher! Then add a spoonful of oil, the oil will smoke when heated, then add two spoonfuls of oil to reduce the oil temperature, and then add the shredded pork and stir fry! Under normal circumstances, when adding shredded pork, the oil temperature is kept at about 100- 150 degrees! Because the fire in the stove at home is relatively small, the temperature is just right, and the temperature of shredded pork will decrease!
Let's talk about my own method of making shredded green peppers!
Ingredients: 200g tenderloin and 200g green pepper.
Accessories: 30g shallot, sliced garlic 10g.
Seasoning: 3 grams of cooking wine, 5 grams of salt, 5 grams of chicken essence, 5 grams of soy sauce, 30 grams of vegetable oil, and appropriate amount of water starch.
Production steps:
Step 1: Cut shredded pork, shredded green pepper, garlic slices and scallions! Good pulp and shredded pork!
Step 2: Warm the oil in a hot pot and fry the shredded pork! Add garlic slices and stir-fry for about 5 seconds, add shredded green peppers, and sprinkle 3 grams of salt on the green peppers and stir-fry!
Step 3: add the onion, then add the chicken essence and soy sauce, stir fry evenly, then add the starch to thicken, and then take out the pot!