Green pepper fried pork
Add two tablespoons of cooking wine, a spoonful of soy sauce, a spoonful of starch, half a spoonful of salt, then grab and marinate for 20 minutes. This process is called 'code smell'
Wash the peppers, remove the stalks, cut into two lobes, and cut into filaments.
The oil in the pot is hot, and the onion, ginger, garlic, and millet pepper are fried. (This time the fire is slightly reduced, the fire is too big to be fry), and the flavor is fried.
The marinated pork is smooth until the seven or eight mature, you can first get it up, and you can take a lazy side.
At this time, under the green pepper, change the fire for 2 minutes, a little bit of oyster sauce, then stir well with the pork, stir fry, a little salt (before the pork has been coded, so please put salt as appropriate), and finally a little bit of MSG , turn off the fire, out of the pot.
The green pepper is crisp and green, the pork is spicy and pleasant, and the rice killer is coming~~ It is excellent to have dinner!
1, green pepper I chose the screw spicy, this volume curled, shaped like a screw pepper thin, fleshy, the key is spicy. Other types of peppers can be used for children's shoes that can't buy the hot peppers, but it is best to choose thin peppers. 2, the pork should be sizing in advance, that is, the pork with egg white or water starch code, starch is not too much, the pulp should not be too thick, marinated for 20 minutes, so the fried pork taste is very smooth and tender. Not firewood. 3, green peppers should be put after the release, put it early is not crisp and tender, the salt should be put last, put the green pepper will come out early, the color will turn yellow. 4, put a little bit of oyster sauce when fried, is the secret of this dish!