Home cooked | Most people do not know how to fry shredded meat to make tender raw materials

The soul of good food is not in seasoning, but in the most perfect combination and ingenious craftsmanship between ingredients

Shredded stir-fried meat belongs to the Jiangsu and Zhejiang cuisines, which have a history of decades, with a tender taste, beautiful dishes, mouth-watering, and are regular tables where relatives and friends gather.

Smooth stir-fried shredded meat

<h1 class="pgc-h-decimal" data-index="01" > raw material</h1>

Pork tenderloin, sweet green and red pepper, salt, monosodium glutamate, chicken essence, sugar, corn starch, cooking oil, soy sauce, egg white

<h1 class="pgc-h-decimal" data-index="02" > production method</h1>

Shred pork tenderloin, add egg white, light soy sauce to an appropriate amount, stir the corn starch to sizing, drizzle with half a spoonful of oil and set aside.

Heat the oil in a pan, heat the oil by 30%, add the shredded meat, wait for the shredded meat to be shaped, gently stir with a spoon, and fry over low heat until it is broken and drain the oil.

Remove the green and red peppers from both ends, cut open in the middle, remove the seeds, cut into strips, put in a frying pan over medium heat and fry for five matures.

Leave the bottom oil in the pot, pour in the shredded meat, green and red pepper shreds, salt MSG chicken essence, sugar, seasoning, stir-fry evenly, out of the pan and plate.

The ratio of salt MSG chicken essence is 1:2:2

The best thing about green and red pepper shreds is not to fry, season well and then put down, fry out the aroma immediately out of the pot, can better retain the freshness and crisp sweetness of the bell pepper.

I learned how to shredded meat with simple and delicious smooth stir-fried meat

So~ try it