The first use of chili peppers, optional green pepper or green pepper, if you do not want to eat spicy can be used as a substitute for large green peppers or green peppers, the practice is the same, the production process also needs to be shredded meat and chili pepper separate fried, in order to better make the meat soft and tender into the flavor, chili pepper crispy and not flooded with raw, but also must be shredded meat marinated in early slip fry and then fried with chili peppers and spices, to do the guys! The only way to achieve the actual effect that everyone needs. With a small pork tenderloin cut into shreds, with a bowl into the onion and garlic, tapioca starch, soy sauce, salt and oil, egg whites, hurry up and put a little sugar cool, the pot of oil boiled will be shredded meat sautéed white, put into the chili pepper shredded bell peppers sautéed pot into the plate.

First of all, the tenderloin cleaned and cut into julienne, add a little salt, sugar, soy sauce, rice wine and tapioca starch tossing marinade for a while. Asahi peppers cleaned and deseeded and cut into julienne, garlic minced. Give the oil in the pan, oil temperature is high, pour into the oil dead slippery for a while, shredded meat off the color and then sheng out of the reserve. Pot to stay in the bottom oil, under the garlic stir fry flavor, and then pour into the chili pepper stir fry for a while, put salt, soy sauce soy sauce, white pepper stir fry proportional to pour into the shredded meat, stir fry proportional to can. You can also marinate the shredded meat and then slip in boiling water, and then fished up and cooled, the first daybreak pepper into the pan fried to the raw and then poured into the shredded meat together with the stir-fry seasoning.

That way the shredded meat is more tender, but not as flavorful as the oil-slicked shredded meat. First of all, the prepared thigh meat on the side of the pork skin cut off, cleaning, first of all, a block of meat cut length similar block of meat, to ensure that each piece of the upper side is a little bit of flab ha, and then cut into slices, cut into shredded meat, as well as to ensure that each shredded meat on the upper side of the shredded meat has a trace of flab. Clean the large green pepper, cut in half, remove the seeds, cut into thin julienne. Cut the cloves of garlic into slices. Chop the ginger finely, very finely. Put the cut shredded meat into a bowl, add a little soy sauce, a spoonful of salt, a little minced ginger.

A tablespoon of onion, ginger and garlic rice wine scratched, then add a tablespoon of cooked oil chili scratched, plus a tablespoon of powdered gravy pinched, marinate for 15min. out of the pan, sufficiently heated bottom pan, put a small amount of cooking oil to burn until consistently high temperature, grab the fire, put in the shredded pork sliding stir-frying until the color is removed from the pan, leaving a bright oil. Turn the fire to go red, put in a few dry sesame peppers, a spoonful of Pixian bean paste, garlic, ginger crushed stir-fried into the aroma, put into the chili pepper shredded stir-fried into a slightly forceless case, plus a spoonful of salt, a spoonful of chicken essence stir-fried again, to the chili pepper shredded broken, put into the shredded meat stir-fried evenly out of the pot can be.