How to make delicious and authentic shredded pork with green peppers? Which cut of pork to choose?

In daily life, many people like to eat shredded pork with green peppers.

This dish, this dish is mouth-watering just when it is cooked, and when this dish is finished cooking, many people can't help but make three bowls of rice. Here's how to make a delicious green pepper shredded pork.

First of all, the first is the preparation of the ingredients, and many people do not understand which part of the pig to choose to cook this dish at this time. In fact, when cooking this dish, the best part to choose is pork leg. Because you must not choose too fat meat when making shredded green pepper meat, pork leg meat is more lean at this time, and it tastes more tender and delicious, and the meat is firm, so when preparing raw materials, you must choose relatively fresh pork leg meat, and then remove the fascia in the pork leg meat.

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After all the ingredients have been processed, it is time for the dishes to be processed and processed. After washing the prepared pork leg, it is frozen in the refrigerator until it is not very tough, so that we can cut it into shredded shapes. After cutting the shredded meat, put the shredded meat in a small bowl and add some starch, soy sauce and cooking wine.

Ginger comes and goes, and adding some starch can make the taste of shredded meat not too woody. Pour an appropriate amount of canola oil into the pan.

Because rapeseed oil can bring out the aroma of pork and blend with the sweetness of green peppers. When the oil is hot, put the pork in the pan and stir-fry until it changes color.

Use the remaining oil in the pan to fry the green peppers that have been cut into shreds, and wait until the green peppers are broken, then pour in the shredded meat that has been fried once and pour them into the pot, and at the same time add soy sauce and oyster sauceWhite sugarAnd cooking wine to remove the fishy taste. Stir-fry in a pan for about three minutes to complete this dish, and in this way, you will definitely be able to make a very delicious and delicious shredded pork with green peppers.

First of all, choose the lean meat with good quality, cut the lean meat into strips, add starch, egg oyster sauce, light soy sauce, soy sauce and shredded green onion for pickling, remove the chili seeds and cut them into shreds, after the oil is hot, then add the shredded meat for stir-frying, then add an appropriate amount of water, put in the green pepper, stir-fry quickly, and then add other condiments. It is necessary to choose the muscles of the body.

You need to prepare the meat, then cut it into thin strips, put shredded meat in the pan for stir-frying, and then put the green peppers in for stir-frying, be sure to fry on high heat, you need to add salt to it, add some condiments, so that the taste is better, it is best to choose pork belly.

Prepare the raw materials, prepare the condiments, cut the raw materials into slender strips, prepare the green pepper powder powder and put it in the pot and stir-fry, pay attention to the heat, and marinate the meat in advance; It is best to choose the lean part of the pork belly, which will be more delicious.

Green pepper shredded pork is a very standard food on the Chinese table, this kind of food is very attractive, and because of the reasonable combination of green pepper and shredded meat, this leads to many people will feel very delicious when eating this food, and even some foreign friends can have a good evaluation of this kind of dish, and even Chinese dishes are highly evaluated in the world, so these dishes are also traditional Chinese cuisine for hundreds of years.

Now the practice of green pepper shredded meat is basically the same, the biggest difference is the difference in the ingredients used to make it, for this dish in ancient times there are more traditional practices, first of all, this dish can well meet the emperor's taste, so this dish can be left behind also has a certain skill.

This kind of dish is very particular in the process of making, in ancient times, chefs were very careful when choosing the ingredients of this dish, after all, in the process of selection, the ingredients directly affect the taste of the dish, these chefs will choose the most important parts of the pig when buying meat, and these parts also need to pick out the more preferred parts when choosing, so the meat quality of this part is also very high.

There are not many choices for green peppers, in the process of production, the chefs need to have a reasonable proportion of these ingredients, in the process of distribution only the proportion of coordination can be reasonable to the production of ingredients to do a good job, so the chefs are very superb.

In fact, in the process of making, not only will you know the food of the ingredients well, but also be able to have a good distribution of the seasonings of the ingredients, so that the dishes you make can have a reasonable taste after the production, so that everyone has a deep impression of this kind of dish.

It is more troublesome for this practice, if you are used to it, it is actually a good exercise for yourself, which not only tests the patience of the chefs, but also tests the chef's mastery of the heat.

Prepare all the ingredients in advance, then put the shredded meat in a bowl, add the egg whites, chicken essence and starch to marinate for a while, heat the oil, add the shredded meat and stir-fry for a while, then set aside for later use. Heat the oil, add the green onions, ginger and garlic, pour in the green pepper shreds, stir-fry a few times, add the water starch, and then add the green peppers, so that's it.

Heat the oil in a pot, stir-fry the dried chili, add the marinated shredded pork, stir-fry, add the dark soy sauce, chicken essence and salt, and stir-fry over high heat.

If you want to eat tender shredded meat, you must not be too troublesome. Fresh tenderloin is cut into matchstick-sized shreds. If the knife skills are not good, it is much more convenient to put the tenderloin in the refrigerator and freeze it before cutting it.

Add salt, Huadiao wine, white pepper, starch, and egg white to the shredded meat and repeatedly grasp and remove the pulp until the shredded meat eats all the water. At the moment, the key is not coming, pour a little edible oil cover picture, marinate for 10min.

After the empty pot is boiled, pour in the appropriate vegetable oil, heat the pan with cold oil, pour in the shredded meat, spread evenly with chopsticks, the shredded meat will be separated one by one, and do not stick to the pan, fry for about 30 seconds until the shredded meat fades. Move the shredded meat to the side of the pan, leave the oil to the bottom of the pan, add the ginger slices and garlic cloves to stir-fry until fragrant, then add the green and red peppers, stir-fry until the green and red peppers are broken, and then change the frying spoon to cover the shredded meat to mix. Add 1 tablespoon of light soy sauce, 1 2 teaspoons and a small amount of rice vinegar, stir-fry evenly and serve.

Put the sliced tenderloin into a clean bowl, then add an appropriate amount of light soy sauce, sugar, and tapioca starch, mix well, and marinate for about 10 minutes. When pickling here, there must be one thing that is sugar, many people fry shredded green pepper meat without sugar, fried shredded meat and firewood and not delicious, and white sugar can just fill this defect, in the process of pickling and kneading, it can make the shredded meat more tender. Heat the pot and then add an appropriate amount of cooking oil, wait for the oil to burn, then put the chopped green and small peppers into the cold pot, stir-fry evenly, and put it out when it is medium-cooked.

Peppers cut into shreds. Cut the pork belly into shreds, salt, rice wine, egg whites, dry starch, and marinate. The pan consumes oil.

Add the pork belly and cook it and serve. The pot consumes oil, the green onion and garlic are boiled in the pot, and the chili pork belly is stir-fried. Add salt, light soy sauce, oil, sugar, rice wine.

Stir-fry evenly. Add a little starch before cooking. Leave the oil of fried shredded meat in the pot, add ginger, shallots and garlic, stir-fry until fragrant, add the chopped chili pepper, fry until broken, add fried shredded meat, salt, monosodium glutamate, white sugar, quickly stir-fry evenly, and finally add two drops of vinegar to get out of the pot.

It is necessary to stir-fry, and there are also requirements for the selection of ingredients, you must choose fresh, and green peppers must be selected with more hardness, so that the taste of the production is better.

First cut the shredded meat, then add some cooking wine, pepper powder, salt, egg white for marinating, the result is to burn the oil first pour the shredded meat into it and slide it off, take out the meat after changing color, and then put the chili fried shredded pork into it, and stir-fry it together.

The method of shredded green pepper meat is to wash the green pepper, take out the seeds inside, and then cut the green pepper into strips for later use. Then cut the tenderloin we prepared into strips, then coat it with starch and cooking wine and marinate for 15 minutes. After that, we will heat the oil, put in our marinated meat, stir-fry a few times, and then add green peppers, and you can get out of the pot after a few stir-frying.

This dish has requirements for the selection of meat, we must choose lean meat, preferably tenderloin, so that the meat will be more delicious.

This dish does not require the selection of ingredients, cut off the green peppers, add green onions, ginger and garlic to stir-fry the pork slices in hot oil, then add the green peppers, and fry them to get out of the pot.

Generally, when families do this, they first marinate the torn meat and then fry it in a pot with green peppers; A little more mindful of the family will marinate the shredded meat, first cook it in cold oil, and then sauté it twice with green peppers, which is the highest level that can be achieved in the home. Seasoning: salt, light soy sauce, oyster sauce, sugar, water starch, cooking wine, green onion, ginger and garlic, egg white, dry starch.

First, rinse the pork loin with clean water, then crush the pork loin, cut it into thin slices, grind a small piece of pork loin, add pepper, kitchen wine, salt and white eggs, grab with water, coat with some starch, continue to grab, pour some vegetable oil, then grab, put it in a bowl, add salt, kitchen wine and a small amount of soy sauce to the bowl, coat the color, stir well, then add some water and grab again. Add water to soften the meat sting, then add a handful of starch. This step is to stop the water and keep the meat torn and soft.

Then add some cooking oil to prevent the torn meat from clumping together.

The second step is to put more oil in the pan, add the chopped meat, sauté until the color of the meat disappears, and then remove and set aside. Pour the oil into the pan, add the onion and garlic, sauté the french fries, light the fire, add the pickled peppers, sauté until the meat is minced, then add salt, chicken essence, sugar, soy sauce and oyster sauce to taste, pay attention to the time of stir-frying. It's best to get out of the pot right away.

Only in this way can the shredded green pepper meat become soft and stir-fried a few times before it can be removed from the pan.

The pork chopped with green peppers is soft and tender, the main thing is the minced pork, and we should choose the pork loin. After grinding, add some salt, rice wine, and some water. Hold it with your hand until it is sticky, add a white egg and stir to combine.

Finally, add some raw flour and stir well. When the time comes, just sauté the minced meat and green peppers. At this point, the minced meat is only nine ripe.

When you put it on a plate and bring it to the table, the remaining temperature in the dish will make the minced meat fully cooked. The minced meat is neither greasy nor turns into firewood, so it can be said that it is in its softest state.

After the green pepper is washed, soak it in salt water, remove the residual pesticides, cut the meat into shreds, use soy sauce, light soy sauce, oyster sauce, corn starch to grasp well, heat the pan with cold oil, stir-fry the shredded meat, fry the green onions, ginger and garlic after the oil is hot, put in a spoon of bean paste, pour in the green pepper and stir-fry after the red is red, put in the shredded meat and fry, stir-fry with water for a few minutes, put a salt, and it is done.

You can choose pork, you can also choose chicken breast, the chicken breast marinated in advance will not be particularly dry, marinated with salt, cooking wine and ginger shreds, wrapped in some cornstarch, quickly slipped in the pan, and added green pepper and salt after frying.

There are many ways to make shredded pork with green peppers, and the way to make this dish is different in each place, frying and cooking can be done, not sticking to one method, and the taste of shredded pork with green peppers is different in each place.

There may be different ways to do it, but you will also observe the cooking method, and you will learn the cooking skills, and you will also pay attention to the ingredients you make, and you will learn accordingly.

As a home-cooked dish, shredded pork with green pepper is loved by many people, not only with meat and vegetables, but also with rice, which is a good side dish. Next, let's share with you the method of shredded pork with green peppers.

Prepare all the ingredients and ingredients you need: tenderloin, green peppers, dark soy sauce, light soy sauce, eggs, starch, oil, green onions, ginger, thirteen spices, cooking wine, oyster sauce and pepper. Once these ingredients are ready, the first step of processing the meat begins.

Cut the pork loin into evenly sized and thick shreds, wash them with water, squeeze them dry and set aside.

Next, marinate the meat, pour a small amount of salt, a little pepper, and an appropriate amount of dark soy sauce and light soy sauce into the plate with the tenderloin, stir well, and let the seasoning fully incorporate into the shredded meat. Beat in another egg white, continue to stir well, pour in an appropriate amount of starch and oil and continue to stir well. It should be noted that vegetable oil can reduce the stickiness between the shredded meat and prevent the shredded meat from sticking to the bottom of the pan.

Then cut off the green pepper stem, then cut the green pepper into two ends, cut the green pepper to remove the green pepper seeds, and then shred the green pepper and set it aside for later use. Cut the white part of the green onion into the shape of a horseshoe, cut the ginger into a diamond shape, and set aside the green onion.

The next step is to prepare the sauce. Pour a small amount of salt, a small amount of thirteen spices, an appropriate amount of cooking wine, a little oyster sauce, an appropriate amount of water, starch, and a small amount of dark soy sauce into a bowl, and then stir together to form a seasoning sauce and set aside.

The last is to let the pot be heated evenly, and then pour oil into the pot, so that the hot pan and cold oil can be used when frying shredded meat, the shredded meat will not stick to the pan, pour the marinated shredded meat into the pot, stir-fry evenly, and after the shredded meat turns white, it can be put aside for later use.

Then pour oil into the pot, and when the oil temperature reaches 50% hot, put the chopped green onion and ginger in the pot, stir-fry the fragrance, and then add the green pepper shreds and continue to stir-fry with the green onion and ginger. When the shredded green pepper is fried until it is shiny and soft, you can put the shredded meat into the pot and stir-fry evenly, then pour the prepared seasoning sauce into the pot, and fry for 1-2 minutes over medium heat.

A delicious and delicious green pepper shredded pork is ready in this way.