Fried Pork with Salt and Pepper

Name: Fried Pork with Salt and Pepper
Total time: 5 min
Yield: 2
Cuisine: Chinese
Ingredients: 150g Tenderloin; 10 pcs Yellow bell pepper; 10 pcs pepper; 2 tablets Sliced ginger; Some starch; Some Soy sauce; Some White sugar; 1/2 a spoon Pixian Douban; 1/2 a spoon Laoganma tempeh sauce; a little White pepper

by weixx

5.0 (1)

Favorite

Difficulty

Easy

Time

5m

Serving

2

A good Sichuan dish

Fried Pork with Salt and Pepper

1. Cut the hot pepper with a hob and set aside, and cut the tenderloin into thin slices. Tenderloin or setback meat is fine.

2. Add light soy sauce, starch, white pepper to the cut meat and mix well. Less white pepper.

3. Stir-fry shredded ginger in hot oil, stir fry with peppercorns, and stir-fry pork slices. In the meantime, add bean paste and Lao Gan Ma to stir-fry the red oil. Add a little white sugar

4. Stir-fry the hot peppers and kill the green color of the hot peppers. Basically, you can start the pot. Add the right amount of chicken essence to enhance the flavor before starting the pan, and don't put the salt, because the bean paste and Lao Gan Ma are very salty.

Tips:
The flavor is very important, starch and soybean oil must be added, so that the flavorful meat will not get old. Doubanjiang is indispensable to the soul of Sichuan cuisine, and Laoganma should be added to the salt fry. Don't forget to put the white sugar!