1. Add two spoons of cooking wine, one spoon of soy sauce, one spoon of starch, half a spoon of salt, then grab it and let it marinate for 20 minutes. This process is called "code taste"
2. Wash the screw peppers, remove the stalks, cut into two pieces, and then cut into filaments.
3. Heat the oil in the pan, add the green onion, ginger, garlic, and millet pepper to stir fry (this time turn the fire down slightly, if the fire is too high, it will burn easily), and fry the aroma.
4. The marinated shredded pork will be smooth and mature, and it can be served first, or lazily squeezed aside.
5. At this time, add the shredded green pepper and stir-fry for 2 minutes on high heat, a little bit of oyster sauce, then mix well with the shredded pork and stir-fry, a little salt (the shredded pork has been tasted before, so please add salt as appropriate), and finally add a little MSG , Turn off the heat, and cook out.
6. The green pepper is crisp and green, the pork is spicy and pleasant, the rice killer is here~~ The meal is great!
Tips:1. The green pepper I choose is screw pepper. This kind of curly curly, screw-shaped pepper has thin skin and thick meat, and the key is full of spiciness. Other peppers can be used for children's shoes that can't buy screw peppers, but it is best to choose thin-skinned peppers.
2. The shredded pork is best to be starched in advance, that is, the shredded pork should be coded with egg white or water starch. The starch should not be too much, and the slurry should not be too thick. Marinate for 20 minutes, so that the fried shredded pork tastes very smooth and tender. No firewood.
3. Put the green pepper later, it will not be crispy and tender when it is put early, and the salt must be put last, the green pepper will be watered out and the color will turn yellow when it is put early.
4. Putting a little oyster sauce when frying is the secret of this dish!
