Fried meat with green pepper(qing jiao chao rou )

Fried meat with green pepper

Introduction:

"Hot pepper is pungent in taste and hot in nature. It enters the heart and spleen meridians. It has the effect of warming and dispersing cold, appetizing and digesting food. It is mainly used for cold stagnation, abdominal pain, vomiting, diarrhea, chilblain, cold in spleen and stomach, cold, etc. Pork is mild in nature and sweet in taste. It has the functions of moistening intestines and stomach, generating body fluid, tonifying kidney qi and relieving heat toxin. It is mainly used for treating heat disease, wasting body fluid, kidney deficiency, postpartum blood deficiency, dry cough, constipation, tonifying deficiency, nourishing Yin, moistening dryness, nourishing liver yin, moistening skin, promoting urination and stopping thirst. "

Production steps:

Step 1: cut all the dishes well, cut the meat and garlic into pieces, and shred the green pepper

Step 2: put a little oil in the pot, and then fry the fat in the pot

Step 3: fat fried out of oil into lean meat, and then quickly stir fry, color after the meat are Sheng out of the plate standby, oil left in the pot

Step 4: stir fry green pepper and garlic with fat

Step 5: stir fry the pepper until it is 7% cooked, then put in the meat

Step 6: add salt, soy sauce and monosodium glutamate and stir fry until the green pepper is cooked

Step 7: finished product

Materials required:

Pork: 250g

Green pepper: 2

Garlic: right amount

Oil: right amount

Salt: right amount

Soy sauce: right amount

MSG: right amount

Note: don't put too much oil into the fried fat meat, because the fat meat will be fried out of oil. Don't fry the fat meat too dry. Stir fry the lean meat quickly, and the meat will come out after it changes. The meat won't be tender after long frying, and it's hard to chew.

Production difficulty: simple

Technology: stir fry

Production time: half an hour

Taste: garlic

Chinese PinYin : Qing Jiao Chao Rou