Stir-fried shredded pork with green peppers, the order of these 3 steps cannot be wrong, the chef does this, it is fragrant and tender

Today, I would like to share with you the dish of stir-fried shredded pork with green peppers, which ensures that the shredded meat is fragrant, smooth and tender, non-sticky, the green peppers are fresh, and the wine and rice are particularly delicious.

1. Before marinating, the blood in the shredded meat should be cleaned and finally squeezed dry. This reduces the fishy smell in the meat and preserves the taste of the finished dish.

2. When marinating, the shredded meat must be squeezed dry, add salt, light soy sauce, dark soy sauce, cooking wine, stir vigorously, then put in an appropriate amount of egg white and stir well, put in an appropriate amount of starch to starch, and finally seal the oil.

3. Put salt when serving the dish, and the early green pepper with salt is easy to come out of the water, which will affect the color of the dish.

Let's share the whole process of making it.

——[Stir-fried shredded pork with green pepper]——

1. Prepare the ingredients

1. Ingredients: tenderloin and green pepper.

2. Auxiliary materials: green onion, ginger, garlic, millet spicy.

3. Seasoning: salt, light soy sauce, oyster sauce, dark soy sauce, chicken powder, pepper, thirteen spices, cooking wine.

Second, start production

Step 1: Clean the tenderloin, slice it with a knife and then cut it into shreds, rinse the bloodless water with clean water, and squeeze out the water.

Step 2: Put the shredded meat into the basin, add the base salt, an appropriate amount of light soy sauce, dark soy sauce, cooking wine, stir vigorously, stir well in the egg white with 1/5 of the shredded meat, then put in an appropriate amount of starch starch sizing, and finally seal the oil and marinate for about 10 minutes.

Step 3: Clean the green peppers, green onions, ginger and garlic, remove the seeds from the green peppers, shredd, shred the green onions, cut the ginger into minced ginger rice, slice the garlic, remove the seeds and shred the millet spicy.

Step 4: Turn on the fire, slide the oil in the pot first, pour it out, pour in a little more oil, heat it for 3 years, put in the marinated shredded meat, then stir-fry quickly, sprinkle the shredded meat, about 50 seconds, remove the oil and set aside.

Step 5: Put a little cooking oil in a wok, heat over high heat, pour in green onion and ginger and stir-fry until fragrant, then add green pepper and garlic slices and stir-fry for about 30 seconds.

Step 6: Drizzle an appropriate amount of light soy sauce along the edge of the pot, stir-fry a few times, then add oyster sauce, chicken broth mix, thirteen spices and pepper to taste.

Step 7: At this time, pour in the fried shredded meat and salt, continue to stir-fry evenly, and then put it on a plate. The whole stir-fry takes about 1 minute.

Such a fragrant and smooth fried shredded pork with green peppers is ready, and it tastes particularly fragrant with wine and rice. Before stir-frying green pepper and stir-frying shredded pork, you only need to master the 2 steps of marinating shredded pork, and put salt at the end to ensure that the fried shredded meat is fragrant and delicious, not sticky, and has no fishy smell. Finally, put salt, green pepper, and oil is shiny, and the water does not come out. If you like it, you can collect it and make it for your family to eat.

——[Stir-fried shredded pork with green pepper] production points

1. When cutting shredded meat, it is necessary to change the knife and slice it along the texture of the pork, and then cut it into shreds along the slices, so that the meat will not break and the taste is not woody.

2. Before marinating the meat, be sure to rinse off the blood in the meat to reduce the fishy smell in the meat.

3. When marinating the meat, you should first squeeze out the water in the meat, then add light soy sauce and cooking wine to whip it vigorously, and then marinate it, so that the shredded meat will not be pulped.

4. When marinating shredded meat, it should be placed for a period of time, so that the shredded meat can better absorb enough water, and when it is fried in the pot, it will not stick to the pan, firewood, and splash oil.

5. Put salt in the pot again, otherwise the green pepper is easy to come out of the water, and the fried dishes are not oily.