Whether it is fried shredded meat or sliced meat, do not fry it directly in the pot, learn the restaurant method, it is tender and smooth

Today I will share with you the practice of stir-frying shredded pork with green peppers, and the marinating and sizing skills of shredded meat in the restaurant will be shared with you, so that you can fry the taste of the restaurant at home.

---【Stir-fried shredded pork with green pepper】---

Prepare ingredients: 200 grams of green pepper, 300 grams of lean pork, a section of green onions, two cloves of garlic, an appropriate amount of salt, a little white pepper, an appropriate amount of light soy sauce, an egg, a little cornstarch, and an appropriate amount of cooking oil.

Steps:

1. After cleaning the green peppers, remove the roots and seeds, and cut them into thin strips for later use; Cut the garlic into slices and chop the green onions into chopped green onions for later use.

2. Cut the lean pork into thin slices first, and then cut it into thin strips along the texture of the pork, and then rinse the pork several times with water after cutting it into thin strips, and then squeeze the water dry. When cutting shredded meat, you must cut it along the texture, if you cut it against the texture, the shredded meat will be easy to firewood.

Squeeze out the water in the pork and put it in a bowl, add a little salt, a little white pepper and a little light soy sauce and mix well, then add a little water, stir in one direction, so that the shredded meat absorbs enough water; Then beat in an egg white and grasp it well, then add an appropriate amount of cornstarch to grasp and mix evenly, so that the surface of each shredded meat is evenly coated with a thin layer of slurry.

Finally, seal a layer of cooking oil on the surface, put it in the refrigerator and marinate for 15 minutes, and the pickling and sizing of the shredded meat are ready.

3. Start the pot and light the fire, first burn the iron pot until it smokes, then add an appropriate amount of cooking oil to moisten the pot, pour it out after the oil is hot, then add an appropriate amount of cooking oil, the oil temperature is about 40 percent hot, put the marinated shredded meat into the pot, use chopsticks to quickly disperse the shredded meat, smooth the meat to change color, and remove the oil control after maturity. If you use a non-stick pan, you can skip the cooking step.

4. Leave a little base oil in the pot, add chopped green onions and garlic slices and stir-fry until fragrant, then add shredded green peppers and stir-fry, add a little salt and stir-fry evenly after the fragrance of green peppers is stir-fried.

5. Finally, return the shredded meat that has been cooked in advance to the pot, pour a little light soy sauce along the edge of the pot, and quickly stir-fry a few times over high heat to get out of the pot and put it on the plate.

Tips:

1. The two steps of marinating shredded meat and sizing shredded meat must be mastered.

2. When sliding the shredded meat, the oil temperature should not be too high, and the time of sliding the shredded meat should not be too long.