Green pepper shredded pork, a mouth-watering home-cooked dish, has won the love of countless people with its tender pork and crispy green peppers. Now, let's explore the texture and how to make this delicious dish.
During the cooking process, the green pepper retains its original crisp and tender texture, and when you bite into it, it is crisp and refreshing, with a hint of sweetness and fragrance. After the pork is marinated and cooked, the meat becomes tender and juicy, which contrasts sharply with the crispness of the green peppers.
Seasonings such as light soy sauce and cooking wine add a rich layer of flavor to the dish, giving the whole dish a mellow taste. The crispness of the green peppers and the tenderness of the pork are perfectly combined, and the right amount of seasoning makes this dish rich and layered.
Directions:
1. Prepare ingredients: 200 grams of pork tenderloin, 3 green peppers, 1 green onion, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of cooking wine, appropriate amount of light soy sauce, appropriate amount of starch, appropriate amount of salt, appropriate amount of chicken essence, appropriate amount of cooking oil.
2. Ingredients: Cut the pork loin into thin strips, remove the seeds and shred the green peppers, and mince the green onions, ginger and garlic for later use.
3. Marinate shredded pork: Put the shredded meat into a bowl, add a little cooking wine, light soy sauce and starch, mix well and marinate for 10 minutes.
4. Stir-fry: Add an appropriate amount of cooking oil to the pot, fry the shallots, ginger and garlic after the oil is hot, then add the marinated shredded meat, stir-fry quickly until the shredded meat changes color, then remove it for later use.
5. Stir-fry the green peppers: Add a little oil to the same pan, add the shredded green peppers, and stir-fry quickly over high heat until they are broken.
6. Mix and stir-fry: Pour the fried shredded meat back into the pan, add an appropriate amount of salt and chicken essence, and stir-fry quickly and evenly.
7. Thicken out of the pan: Finally, add a little starch water to thicken the soup and make it thicker. Stir-fry evenly and serve on a plate.