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

Sauteed Shredded Pork with Green Pepper

Introduction:

"Shredded pork with green peppers is a very common home dish, but it's not easy to do it well. It's necessary to master the time and the heat, or the fried meat will have a fishy smell, and it's still very old. I've just found a good method recently. Now I'd like to share it with you. You can have a try. "

Production steps:

Step 1: clean the bought meat; shred a little ginger; put the shredded meat and ginger into the plate, add a spoonful of bean paste, a little tender meat powder, pepper powder and oil (the oil is just the cooking oil, not too much, just a little bit) and put the shredded meat on the plate.

Step 2: wash the green peppers and shred them into a plate for later use; the time for the meat to taste is about 15 minutes;

Step 3: put a little oil in the pot, first put the cut green pepper into the pot, stir fry, put a little salt. After breaking, put the pot on the plate for use;

Step 4: pour the oil into the pot. When the oil is 70% to 80% hot, pour in the delicious shredded meat. At this time, take the pot away from the fire, stir fry the meat with its own high oil temperature, so that the meat will not stick to the pot and will not be very old. When the oil is a little cold, stir fry it on the fire.

Step 5: when you put the shredded meat on the fire, you can pour the fried green pepper into the pot and stir fry it. If you are in a hurry, you must be quick, or the meat will not taste good after the fire.

Step 6: finally, when the shredded meat is almost ready, turn down the heat, add a little chicken essence, stir fry for a few times, then put it out of the pot and put it on the plate.

Materials required:

Shredded pork: 3 Liang

Green pepper: 2

Shredded ginger

Bean paste: 1 teaspoon

Salt: a little

Chicken essence: a little

Tender meat powder: a little

Oil: right amount

Pepper powder: a little

Note: 1. First use bean paste, shredded ginger and pepper powder code flavor is to remove the fishy smell of meat, so that the meat is easier to taste. Tender meat powder and a little oil is to make the meat very tender and not easy to stick to the pot. 2. When the green pepper is fried, the salt is put because the meat has been tasted in front of it. There is salt in the bean paste itself, and the meat can not be fried for too long. If the green pepper is not salted, it will feel that the meat is tasteful and the green pepper is tasteless when eating, which will be strange. 3. When the green peppers are fried, salt is added. When the shredded meat is tasted, salt is also added. There is no need to add salt at the back. The taste is just good. 4. When 70% or 80% of the oil is hot enough to put the shredded meat into the pot, put the pot away from the fire immediately, so as not to make the oil temperature too high, so that the meat will not stick to the pot and will be very old. 5. When the oil starts to cool and the oil in the pot doesn't jump out so much, put the pot on the fire and stir fry it. 6. It doesn't take long to fry the meat. Open the fire, add green pepper and chicken essence. The time should not exceed 1.5 minutes~

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Qing Jiao Rou Si