Ingredients: 250g pepper and100g pork.
Seasoning: 2g of salt, 0/5g of soy sauce/kloc-,a few drops of vinegar, 5g of onion, 5g of ginger, 5g of garlic, 5g of starch, 0g of sweet noodle sauce/kloc-,0g of yellow rice wine/kloc-,0g of sugar.
1. Prepare the required materials, cut the pork into thin slices, and grab it evenly with soy sauce and starch for use.
2, the pepper is washed and cut obliquely, and the seeds are removed without pedicels; Cut the onion into rings, and chop the ginger and garlic for later use.
3, put the right amount of vegetable oil in the pot and burn it to 70% heat. Put the marinated meat in and fry it, then add onion, ginger and garlic to stir fry, and add rice wine.
4. Then add chopped pepper, add salt and stir-fry for about three minutes until it is slightly soft.
5. Stir-fry soy sauce and sweet noodle sauce until fragrant, then add a little hot water, add a few drops of vinegar, add sugar, boil and cover with low fire for five minutes. ?
6. After five minutes, turn on the fire and collect the juice until it shines. Finally, sprinkle some minced garlic.
Cooking skills:
1, you must use pepper, not green pepper (persimmon pepper), it is not spicy.
2. Actually, just marinate the meat slices with some soy sauce instead of starch, because you have to stir-fry the meat slices in oil for a while at first, so adding starch will not have the effect of tenderizing the meat, but there is an advantage that the juice will be a little sticky, because the meat slices have starch at the end of juice collection.
3. When frying this pepper, don't remove the seeds, just cut it directly, because the pepper is not very spicy now. If the seeds are removed, the spicy taste will be too little, which will affect the overall taste and the seeds will be very fragrant.
4. Be sure to soften the pepper before it tastes good. Putting vinegar is a kind of fragrance. If you can't eat sour, the taste will be messy.