Fruit juice: starch and soy sauce.

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

Specific practices

(1) Clean the blood on the surface of lean meat, control the moisture, and then cut into shredded pork with a length of about 5cm and a width of about 3cm. Shredded pork is too thick to taste easily, and if it is too thin, it will get old 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 curing meat, which is actually wrong. Dry starch should be stirred and sized with the help of the moisture in the marinade of bacon, so that the slurry can stick to the meat, and the fried taste is smoother and tender, and it will not stick.

(3) Wash the green peppers, remove the pedicels and seeds, and cut them into thin threads with the thickness of shredded pork. There are many choices about peppers, and you can choose according to your own spicy tolerance. Sweet pepper, sharp pepper and hang pepper are all ok.

(4) Next, make sauce, and mix well with water starch and soy sauce. In this way, in the process of frying, you can pour the sauce into the pot at one time to ensure the speed of frying, so that the shredded pork will not get old.

(5) Fried shredded pork with green pepper. The common practice is to pour shredded pork into the pot first, then stir-fry until it is 70% or 80% mature before pouring pepper. My practice is to fry green peppers first, so as to ensure that the ripening time is the same as that of shredded pork, and it can also increase the aroma. Pour a little oil into the hot pot and stir-fry the shredded green pepper until the edge of the shredded green pepper is slightly burnt.

(6) First pour a little rapeseed oil into the hot pot, and then add a spoonful of lard, so that the mixed aroma of the two oils is more sufficient. When the oil temperature is not very high, add shredded pork. Just finished. Don't stir fry in a hurry. It sticks to the pan easily. Stir-fried shredded pork later.

(7) After the color of the shredded pork changes, add a spoonful of sweet noodle sauce and stir-fry evenly, and stir-fry to give a fragrance. Then pour the shredded green pepper back into the pot, stir-fry for a while, add salt, and pour in the sauce to stir well.

Our shredded green pepper is ready. Although it is a little more troublesome than the ordinary method, it tastes unusual. The shredded pork is tender but not rotten, and the shredded green pepper is spicy and crisp. Whether it is used for bibimbap or noodles, it tastes great!