Meat Dishes—shredded Pork with Green Pepper and Dried Beans

Name: Meat Dishes—shredded Pork with Green Pepper and Dried Beans
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Lean Pork; Some Dried Tofu; Some Big green pepper; Some ginger; Some garlic; Some pepper; Some Sweet potato flour; Some Soy sauce; Some Doubanjiang; Some Rice wine; Some salt; Some Chicken Essence; Some Green onions

by Chen radon

4.8 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

2

A fast-handed dish in Chongqing restaurant is also a simple and classic home-cooked dish for the family. It is delicious and easy to cook.
I often see this dish in the canteens of my middle school and university. The college dish is also added with celery stir-fry, which is more balanced in nutrition. It is my favorite low-fat and high-protein dish for college fitness.
It can be very homely, it can be very daily. The common stir-frying method in school companies is to add celery, and the common combination in restaurants is to add tofu skin and so on. It seems light, but it has a strong Sichuan cuisine taste. "

Meat Dishes—shredded Pork with Green Pepper and Dried Beans

1. Prepare dried bean curds about 18 cm long, 10 cm wide, and about 3 mm thick, about a slice and a half. A piece of lean pig meat (you can add some fat in it to make the taste more moist), about 10 cm long, 67 cm wide, and 3 cm thick. A large green pepper about 15 cm long, a green onion about 30 cm long, a piece of ginger half the size of a little finger, and garlic equal in volume.

Meat Dishes—shredded Pork with Green Pepper and Dried Beans recipe

2. Cut the pork about seven centimeters long, two millimeters thick. Cut the green pepper into six or seven centimeters long and two millimeters thick. Cut the dried tofu into strips about nine centimeters in length and three to four millimeters in thickness. The ginger and garlic are smashed into pieces, and the green onions are cut into sections about one centimeter in length.

3. Fill the shredded pork with a mineral water bottle cap, a cap of soy sauce, and a cap of clear water, and knead well.

4. Add one or two lids of sweet potato flour (starch) and knead well.

5. Then prepare a five-centimeter-diameter soup spoon, about two-thirds of a spoonful of bean paste, add about one-quarter to the meat, knead and marinate.

6. About two hundred milliliters of oil (rapeseed oil and lard are basically 2:1), heat up and slightly smoke.

7. Add ginger garlic, remaining bean paste, and stir-fry about 10 peppercorns for about 10 to 20 seconds.

8. Add shredded pork

9. Stir-fry for about half a minute.

10. Set aside the shredded pork. The remaining oil at the bottom of the pot is about 50 to 100 ml. Continue to heat.

11. First add shredded green pepper and stir fry for about half a minute.

12. Add tofu and stir fry for about half a minute

13. Add the shredded pork and stir fry for about half a minute

14. 1/4 to 1/3 of the little finger's size of salt.

15. Add the green onions and stir fry for about half a minute.

16. Turn off the heat, add the cap of the mineral water bottle, one cap of rice wine, half cap of chicken essence, and stir fry at the remaining temperature to get a taste.

17. Plate.

Tips:
1. This dish, stir-fry quickly, take about two minutes to settle
2. The braised tofu itself has a salty taste, the meat also has a salty taste when marinated, and the watercress also has a salty taste, so put less salt when cooking.