Shredded pork with green pepper and pickles
Green pepper contains high vitamin C, which is very delicious with shredded meat, and pickles. Shredded pork with green pepper and pickles is suitable for autumn.1. The secret of frying this Kwai dish is that it needs to be hot and fast to ensure the crispness of the dish. It's the same with fried shredded meat. The fire should be fierce. After a few quick rakes, the meat will remain fresh and tender. Also, stir frying in a big pot is one of the secrets to ensure the crispness of dishes.2. There is also a taboo for frying Kwai. It is forbidden to add water, and vegetables cannot be boiled with water. Only like potato chips, they need to be boiled with water. The cooking in the hotel is too oily, so the fried dishes are more valuable.
Step 1 . Add seasoned soy sauce, cornstarch and a small amount of raw water to the shredded meat. Add chopped garlic and ginger and marinate for a few minutes.
Step 2 . Shred green pepper and set aside.
Step 3 . I use pickled pickles with reduced salt, three bags.
Step 4 . Heat the pan with cool oil, put the shredded pork into the pan, stir quickly over high heat, and put it into a bowl for standby.
Step 5 . Stir fry green pepper in the pan.
Step 6 . Add pickles.
Step 7 . Then pour in the fried shredded pork and stir fry it in the pot.
Step 8 . Put it into the plate.
Step 9 . A close-up view.
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