Sauteed Shredded Pork with Green Pepper(qing jiao rou si )

Method of shredded pork with green pepper

Raw materials for shredded pork with green pepper

100g of refined pork leg, 1tsp of Shaojiu and 1tsp of refined salt, 1tsp of starch, 1tsp of monosodium glutamate, 1tsp of salad oil, 200g of green pepper.

Processing steps of shredded pork with green pepper:

1. Shred pork leg and green pepper.

2. Mix with seasoning.

3. Put it into the vessel, high heat for 4 minutes, and stir once during the process.

Sauteed Shredded Pork with Green Pepper

Shredded pork with green pepper is a home dish with green pepper as the main ingredient, belonging to Sichuan cuisine. It has spicy taste, complete color, fragrance, simple operation and rich nutritional value.

Shredded pork with green pepper is a spicy dish. Patients with eye diseases, esophagitis, gastroenteritis, gastric ulcer and hemorrhoids should eat less or avoid it. At the same time, people with fire heat disease or yin deficiency, excessive fire, high blood pressure and pulmonary tuberculosis should be careful to eat.

History and culture

It is said that during the second Civil Revolutionary War, there was a great shortage of materials in the Central Soviet Area, and lunch was very simple. Once, Huang Weihua called rice from the kitchen of the division headquarters, fried a plate of shredded chilli meat and a plate of green vegetables, and cooked a bowl of soup. At dinner, Mao Zedong said wittily, "ah, the spicy food in Jiangxi is as hot as that in Hunan. It's easy to eat, it's well fried, and it's full of color, fragrance and flavor."

History of dishes

Sichuan, Hunan and Guizhou are located in the South and southwest of China with abundant rainfall and humid climate. In history, due to the high mountains, dangerous roads, inconvenient transportation, often lack of oil and salt, food lack of flavor, it is difficult to swallow. Among them, Hunan and other places often use small pepper as food material, also known as "stir fried meat", which tastes spicy. Sichuan usually uses green round pepper or green sharp pepper as food material, which can be divided into stir frying and stir frying with Douban.

Pepper originated in central and South America was introduced into China in the Ming Dynasty. Because of its functions of appetizing, dispelling cold and dehumidification, it was widely planted in the south. Fried shredded pork with green peppers has become a dish for ordinary families.

At the end of the Qing Dynasty, shredded pork with green peppers had entered the rich families. According to reports, when Tang Lu Sun's family, the great nephew of Manchu gourmet, Zhenfei and Jinfei, tried to cook, they asked the mild fire dishes to simmer chicken soup, and the martial fire dishes to make fried shredded pork with green peppers. Among them, "the shredded pork should be tender and tasty, and the green peppers should be crisp but not unripe" was considered qualified

.

With the development of economy and culture and the flow of population, Sichuan restaurants gradually spread to all parts of the country, and green pepper and shredded pork have become essential dishes for restaurants.

Dish making

Production method

Practice 1

Ingredients

Four green peppers, 200g pork tenderloin, 1 small piece of ginger, 2 cloves of garlic, 5g cooking wine, 5g raw soy sauce, 10g old soy sauce, 5g dry starch, 15g clear water, 5g sesame oil, 3G salt, 6G sugar, and an appropriate amount of starch.

practice

1. Cut the green pepper horizontally, remove the core, and cut it into shreds; cut the tenderloin into shreds according to the texture.

2. Put the shredded meat into a bowl, add soy sauce, soy sauce, sugar (half of the total amount) and cooking wine, and marinate for 15 minutes.

3. Add a spoonful of water to the meat, grasp the shredded meat and add dry starch when eating all the water.

4. Add a small amount of oil in the frying pan. After the oil is hot, stir fry the shredded green pepper until it reaches Microsoft, then leave the pan for standby.

5. Heat the pot again, pour in a small amount of oil, heat the oil, saute the ginger and garlic slices until fragrant, pour in the shredded meat and stir fry quickly.

6. When the shredded meat is about eight years old, stir fry the shredded green pepper.

7. Add salt and sugar (the remaining half) and stir well. Then pour in the starch and thicken it. Stir well and remove from the pan

 

.

　　

Practice 2

Ingredients

Lean pork 150 grams, green pepper 2, ginger, water, salt, cooking wine, oil, salt, sugar, soy sauce amount.

practice

1. Shred pork, add a little salt and water starch, stir well, marinate for a few minutes, then add a spoonful of water, stir well, marinate for 15 minutes.

2. Wash the green peppers, remove the pedicels, and cut them into shreds with the same thickness as the shredded meat.

3. Heat the oil over a high heat, add the shredded meat and spread it.

4. Stir fry until the meat changes color, add cooking wine and ginger, stir fry a few times.

5. Add shredded green pepper and stir fry until it is cut off.

6. Pour in the sauce, stir well, and then out of the pot

 

.

Practice 3

Ingredients

300 grams of pork, 3 green peppers, 1 egg, cooking wine, vinegar, salt, soy sauce, onion, ginger, sugar, soy sauce, chicken essence, starch, edible oil.

practice

1. Wash pork, cut lean meat into shreds, cut fat meat into shreds, separate from lean meat.

2. Add cooking wine, vinegar, salt, soy sauce and egg white to the shredded meat, and marinate for 20 minutes.

3. While marinating the shredded meat, wash the green peppers, shred them, and shred the onion and ginger.

4. Heat the frying pan, pour in proper amount of cooking oil, add onion and ginger to make it fragrant.

5. First pour the fat meat into the pot and stir fry the oil, then pour in the lean meat and stir fry quickly.

6. Add sugar and a little soy sauce.

7. After the meat changes color, about 1 minute, pour in green pepper and stir fry quickly.

8. After the green peppers are cut and discolored, add chicken essence, and finally pour in the lake powder to thicken, turn off the heat and put on the plate

 

.

Practice 4

Ingredients

200g pork, 100g green pepper, 4G refined salt, 0.5g monosodium glutamate, 5g soy sauce, 30g Lake powder, 35g fresh soup and 75g lard.

practice

1. Clean the green pepper, cut it into 3 mm thick silk, wash and remove the seeds. Cut the pork into 2 thick slices of 10 cm long and 3 mm thick, put them into a bowl, mix well with salt and starch.

2. Mix salt, soy sauce, monosodium glutamate, Lake powder and fresh soup into sauce. Stir fry the green pepper with oil and salt until it is cut off.

3. Put the frying pan on a high heat, heat the oil to 60%, stir fry the pork shreds and the seeds, stir fry the green peppers, add the sauce, stir fry for a few times, and set the pan on the plate

 

.

Practice 5

Ingredients

Two green peppers, two red peppers, about 200 grams of lean meat, one green onion, two pieces of ginger, salt, soy sauce, oyster sauce, sugar, cooking wine, oil and starch.

practice

1. Shred the meat, green pepper and red pepper, slice the ginger and cut the scallion into sections.

2. Add scallion, salt, soy sauce, oyster sauce, sugar, cooking wine, oil and starch to the shredded meat, then grab it, mix well, and marinate for 30 minutes.

3. Don't put anything in the pot, heat it, stir fry the green and red pepper, dry the water and take it out.

4. Put proper amount of oil into the pot, heat up, stir fry the onion and ginger slices, and stir fry the flavor.

5. Put in the pickled shredded meat, quickly stir fry until seven mature, then add shredded green pepper, transfer in some soy sauce and oyster sauce, quickly stir fry evenly, then out of the pot

 

.

Practice 6

Ingredients

250 grams of pork, 5 green peppers, 2 cloves of garlic, appropriate amount of salt, 3 pieces of ginger, appropriate amount of soy sauce, appropriate amount of raw powder, appropriate amount of oil, appropriate amount of sugar, appropriate amount of sesame oil.

practice

1. Shred green pepper, slice garlic and ginger.

2. Shred the pork along the lines, add proper amount of soy sauce, salt, sugar, sesame oil and flour, stir well and marinate for half an hour.

3. Put proper amount of oil into the pot, heat it up and stir fry the cured pork until the pork is slightly golden.

4. Shovel the meat to one side, add garlic slices and ginger slices to make it smell, then add green pepper to stir fry for one or two minutes, add proper amount of soy sauce and stir fry evenly

 

.

Practice 7

Ingredients

Pork, green pepper, bean paste, soy sauce, starch, soy sauce, shredded ginger, chicken essence, etc.

practice

1. Cut pork into shreds, add a spoonful of bean paste, then add soy sauce, starch, less oil, grab a few times by hand, marinate for 15 minutes.

2. Wash the green peppers and shred them

 

.

3. Heat the oil in the pan, add shredded ginger and stir until fragrant. Pour in the pickled shredded meat, stir fry over high heat for 2 to 3 minutes, and then serve.

4. Wash the pan, add some oil, heat the oil, add green pepper and stir fry for 1 minute. Pour in the shredded meat to be used, add salt and stir fry for 2 minutes, then add chicken essence

 

.

Cooking skills

1. Choose the right green pepper according to your preference. If you don't like spicy, use vegetable pepper. If you like spicy, use millet pepper.

2. The shredded meat doesn't need to be fried for a long time. Stir fry quickly until it changes color. Only in this way can the shredded meat be tender and smooth.

3. Dry the green pepper first, it will taste more crisp and the color will be more green, so put it at last, don't fry for too long, add seasoning, stir fry evenly

Chinese PinYin : Qing Jiao Rou Si