Green pepper, carrot and twice-cooked pork

Green pepper, carrot and twice-cooked pork

Overview

I bought a lot of meat🥩 during the epidemic. I tend to get tired of eating braised pork and rice noodles. This fried pork is good, not greasy, and can be eaten by children who don’t like spicy food.

Tags

Ingredients

Steps

  1. So wash and cut the ingredients, blanch the meat and cut into thin slices, and cut the fat and lean parts separately.

    Green pepper, carrot and twice-cooked pork step 1

  2. There is more oil in the pan than usual, heat it up.

    Green pepper, carrot and twice-cooked pork step 2

  3. Add ginger and fatty pork slices, stir-fry until they change color, then turn to medium heat to refine the oil.

    Green pepper, carrot and twice-cooked pork step 3

  4. After about 4-5 minutes, a lot of oil will come out and some of the fat will become shriveled. Turn off the heat (overcooking can easily turn into oil residue). Pour out the excess oil and use it for cooking later. Leave the meat slices and a little oil in the pan.

    Green pepper, carrot and twice-cooked pork step 4

  5. Add the lean meat slices and garlic and stir-fry until the meat is no longer red.

    Green pepper, carrot and twice-cooked pork step 5

  6. Add cooking wine and light soy sauce and continue to stir-fry for 1-2 minutes.

    Green pepper, carrot and twice-cooked pork step 6

  7. Add green pepper and carrot, stir-fry until color changes and green pepper becomes soft.

    Green pepper, carrot and twice-cooked pork step 7

  8. Add salt. If the pot is too dry, add a little water and stir-fry quickly until the pot is cooked.

    Green pepper, carrot and twice-cooked pork step 8

  9. Arrange on a plate and sprinkle with chopped green onion and cooked black sesame seeds.

    Green pepper, carrot and twice-cooked pork step 9

  10. Lunch at the beginning of winter.

    Green pepper, carrot and twice-cooked pork step 10