Name: Three Color Chili Pork Slices
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 3 to two Pork tenderloin; one of each Three color peppers; 1/2 Xihulu; 3 flowers Fungus; Some Tomato sauce; 1 pound Vegetable oil; Some shallot; Some Sugar; Some Wet starch; Some ginger; Some Garlic slices; Some Cooking Wine; Some salt; Some Egg white

Three Color Chili Pork Slices

by Zhu Xiaobai loves food

4.9 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

Color peppers are warm in nature and sweet in taste, rich in anthocyanins of different colors, and the comprehensive vitamin content ranks first in vegetables.
Color peppers contain fat, protein, vitamin A, vitamin C, vitamin E, dietary fiber, niacin, ash, riboflavin, carotene, potassium, thiamine, folic acid, zinc, calcium, phosphorus, sodium, magnesium, iron , Copper, manganese, and selenium have the effects of warming the middle and dispelling cold and eliminating food, which is beneficial to enhance human immunity and improve the human body's antiviral ability. The pepper alkalis can promote the metabolism of fat, prevent the accumulation of fat in the body, and have the effect of weight loss and disease prevention.
Pig lean meat is flat, sweet and salty, enters the spleen, stomach and kidney meridian, nourishes the internal organs, lubricates the skin, nourishes the qi, nourishes the kidney, nourishes the blood and nourishes the liver yin, has the functions of clearing the stomach and relieving cough, nourishing yin and moisturizing dryness. "

Three Color Chili Pork Slices

1. One piece of pork tenderloin (about three or two).

2. One each of the three color peppers.

3. Half of Xihulu.

4. Five fungus.

5. Cut the colored pepper into triangles.

6. Xihulu sliced like eyes, three pieces of fungus.

7. Boil the water in a pot and add the colored peppers.

8. Quickly drown it into the cold water to get too cold.

9. Drain the water and transfer it to the plate, and put it on the plate with the fungus of Xihulu and set aside.

10. Pork tenderloin slices.

11. Put it into a container, add egg white cooking wine, a little salt and beat well.

12. Add wet starch and beat well.

13. Pour oil (one catty) in a pot. When the oil is 50% hot, add the meat slices and then remove them for use.

14. Save the base oil, add green onion and ginger to stir up the aroma.

15. Pour in the meat slices, add tomato sauce (tomato sauce), sugar and stir-fry until cooked. Put in various ingredients.

16. Add wet starch and stir fry quickly.

17. Add seasonings and mix thoroughly according to personal taste.

18. Take out the pan and serve.

Tips:
When making this dish, there are three main points to note: 1. You must master the oil temperature. 2. The water temperature must be mastered when nao dishes (boiling water quickly nao). 3. Stir the sliced meat and egg white in one direction (so that the sliced meat slipped out is smooth).