Sliced pork with three color peppers(san se cai jiao liu rou pian )

Sliced pork with three color peppers

Introduction:

"The color pepper is warm in nature and sweet in taste. It is rich in anthocyanins of different colors. The comprehensive content of vitamins ranks first among vegetables. Color pepper contains fat, protein, vitamin A, vitamin C, vitamin E, dietary fiber, niacin, ash, riboflavin, carotene, potassium, thiamine, folic acid, zinc, calcium, phosphorus, sodium, magnesium, iron, copper, manganese and selenium. It has the function of dispersing cold in the middle of the temperature and digesting food. It is beneficial to enhance human immunity and improve human antiviral ability. Among them, pepper alkaloids can promote the metabolism of fat, prevent the accumulation of fat in the body, and have the effect of weight loss and disease prevention. Pig lean meat is smooth, sweet and salty. It enters the spleen, stomach and kidney meridians. It nourishes the viscera, lubricates the skin, replenishes Qi, kidney, blood and liver yin. It has the functions of clearing stomach, relieving cough, nourishing yin and moistening dryness

Production steps:

Step 1: a piece of pork tenderloin (about three Liang).

Step 2: three color pepper each one.

Step 3: half of the Xihu.

Step 4: five Auricularia auricula.

Step 5: cut the pepper into triangles.

Step 6: cut xihulu into Xiangyan pieces and Auricularia auricula into three pieces.

Step 7: take a pot of boiling water and add the colored pepper.

Step 8: quickly put it into cold water to cool it.

Step 9: control the dry water, put it into the plate, and put it on the plate together with Xihu Auricularia auricula.

Step 10: slice pork tenderloin.

Step 11: put into the container, add egg white cooking wine and a little salt, beat well.

Step 12: add wet starch and beat well.

Step 13: take a pot and pour in oil (1 jin). When the oil is 50% hot, put in the sliced meat and smooth it. Take out and set aside.

Step 14: leave the base oil, add onion and ginger to stir up the fragrance.

Step 15: pour in sliced meat, add tomato sauce (tomato sauce), sugar and stir fry. Put in all kinds of ingredients.

Step 16: add wet starch and stir fry quickly.

Step 17: mix seasoning according to your taste.

Step 18: take out the pot and put it on the plate.

Materials required:

Pork loin: three Liang

Three color pepper: one for each

Xihu: half of it

Auricularia auricula: Three

Tomato sauce: moderate

Vegetable oil: 1 jin

Scallion: right amount

Sugar: right amount

Wet starch: appropriate amount

Ginger powder: appropriate amount

Garlic slices: appropriate amount

Cooking wine: moderate

Salt: right amount

Egg white: right amount

Note: do this dish, to pay attention to three points: 1, must grasp the oil temperature. 2. The water temperature should be controlled when cooking. 3. The meat and egg white should be stirred in one direction.

Production difficulty: ordinary

Process: slip

Production time: half an hour

Taste: sweet and sour

Chinese PinYin : San Se Cai Jiao Liu Rou Pian