Shredded pork with green pepper
Overview
The winter nights in Chongqing are still cold, and thinking about the weekend will bring a sense of warmth to my heart. Moreover, it is a weekend without any invitations. Let me spend the next two beautiful days in peace. I’ve posted a recipe for green pepper shredded pork before, but last time I didn’t add the very fresh soy sauce to enhance the color. And I have made many different versions of shredded pork with green pepper before: sometimes I add some sugar to enhance the freshness, sometimes I add some pepper to the shredded pork, etc. Today, I added some very fresh soy sauce to the shredded pork to enhance the color and freshness, without adding sugar or MSG.
Tags
Ingredients
Steps
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Cut the lean meat into shreds, mix one tablespoon of cooking wine, half a teaspoon of starch, half a teaspoon of very fresh soy sauce, and half a teaspoon of salt and mix well.
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Cut the onion, ginger and garlic into thin slices, and cut the green pepper into shreds.
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Heat the pan with cold oil. When the oil is hot, add the shredded pork and quickly spread it over high heat until it changes color. Set aside. (The oil must be hot. Add the shredded pork and take it out when it changes color. The shredded pork will be very smooth and tender. Of course, if you think this is too troublesome, you can also add onion, ginger, garlic and green pepper directly after frying the shredded pork. Because of the addition of starch, the shredded pork will not be too old after frying for a long time.)
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Add onion, ginger and garlic and stir-fry until fragrant.
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Add green pepper and stir-fry until raw.
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Pour in the shredded pork, add appropriate amount of salt and mix well before taking it to the pot.
