Name: Green Pepper Shredded Pork
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 4 pieces Big green pepper; 200g Pork tenderloin; a small piece ginger; 2 cloves garlic; 5g Cooking Wine; 5g Soy sauce; 5g Dry starch; 15g Shimizu; 5g sesame oil; 3g salt; 6g Sugar; Some Water starch

Green Pepper Shredded Pork

by Xiaoci

4.7 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

I’m not tired of eating home-cooked food. My friend asked me, "You cook a good dish, then which one do you like best?" Haha, this question is so simple, I didn’t even think about it, what I blurted out was " Shredded pork with green pepper"! A piece of shredded pork with green pepper that seems to be the most common and home-cooked, really makes me want to stop.

Sometimes when thinking about what to eat the next day before going to bed, if there is really no inspiration at the time, I will add "green pepper shredded pork" to the menu on the second day. It is absolutely not wrong, because my husband also loves it. Even if you eat it often, you won’t get tired of it.

If you want to go back to the source, why do you love it so deeply? I think the reason is: it is my dish from snack to big, whether it is at grandma's house, grandma's house, or mother's cooking, it has the highest appearance rate. If there is it on the dining table one day, I will be rude, disregarding the image, holding the plate, and picking at least 1/3 of the green pepper shredded pork on the plate onto my rice, mixing the green pepper shredded pork with white Rice is my favorite way to eat!

Green Pepper Shredded Pork

1. Cut the big green pepper horizontally, remove the inner core, and cut into silk. The tenderloin is cut into silk along the texture.

2. Put the cut pork into a bowl, add dark soy sauce, light soy sauce, sugar (half of the total amount), cooking wine and marinate for 15 minutes

3. Add a tablespoon of water to the meat, and when the shredded meat has eaten all the water, add dry starch and mix well

4. Add a small amount of oil to the wok. When the oil is hot, stir-fry the green peppers and stir-fry until they reach Microsoft.

5. Heat the pan again, pour in a small amount of oil, add the ginger and garlic slices to fragrant when the oil is hot, pour in the shredded pork and stir-fry quickly (the shredded pork will only be tender when the fire is small, and the shredded pork will grow old)

6. When the shredded pork is about eighty mature, add the green peppers and stir-fry evenly

7. Add salt and sugar (the remaining half) and stir well, then pour in water and starch to thicken the glutinous rice flour, stir-fry well, and then take it out of the pan

Tips:
**When the meat is frozen to a semi-hard state, it is easiest to cut beautiful shreds.

**The shredded pork is first added with various seasonings to make it taste evenly, then add water, grab all the water into the meat by hand, and mix with starch. This method is to make the shredded meat taste better; add water to make the shredded meat more delicious. Tenderness; mix with starch, so that the moisture in the meat is completely covered, and the shredded pork will be tender when it is fried. This is a small trick taught by a chef in Hong Kong. Finally, you have to mix some salad oil and sesame oil in the meat to make the shredded pork easier to separate and not stick when it is fried.

**Why I have always emphasized grasping with my hands when mixing meat, because if you use chopsticks, you can only mix all kinds of seasonings well, but they can't help the seasonings penetrate into the meat tissues. This can be achieved by grasping with your hands. The shredded pork will add more flavor.