What is the authentic method of cooking fried pork with peppers?

Fried pork with peppers is delicious and nutritious. Peppers are good for digestion, can help lose weight, and promote blood circulation, which is good for the skin. It warms the stomach, enhances immunity and can prevent colds. Peppers can also improve heart function and are good for the heart. Meat is rich in high protein. This dish is more nutritious with the combination of meat and vegetables. It is also very simple to prepare. What are the authentic methods of cooking fried pork with peppers? Let’s take a look at it next.

1. Method 1: Ingredients preparation : Main ingredients: 150g peeled pork belly, 100g green pepper, 50g millet pepper. Seasoning: 30 grams of soy sauce, 50 grams of sesame oil, 75 milliliters of chicken soup, 75 grams of starch, 5 grams of sesame seeds (roasted), and appropriate amount of salt. Process of stir-fried pork with peppers : 1. Wash the skinned pork belly, cut it into small thin slices, and marinate it with soy sauce; wash the fresh peppers and cut them into small slices. 2. First put a little cooking oil in the pot, heat it, add the pork belly marinated with soy sauce, stir-fry until cooked, and place it evenly on the plate. 3. Put the pan back into the oven and dry-fry the chili peppers until they are charred on the surface. Then add cooking oil and fry over high heat. Then pour in the fried pork belly. Add appropriate seasonings according to personal taste, stir in a little sesame oil and mix well.

The key point is to let the flavors of chili, cooking oil and pork belly penetrate each other, so the last step is the most important. 2. Method 2: Prepare ingredients: 3 taels of lean pork, some corn shoots and mushrooms, 2 cloves of garlic, and appropriate amounts of salt, light soy sauce, and cooking wine. Preparation steps: 1. Wash and deseed the green pepper, break it into pieces by hand; tear the mushrooms into strips by hand; cut the corn shoots into dice; cut the meat into shreds and marinate with light soy sauce; 2. Heat the oil in a hot pan, pour the lean pork shreds mixed with starch into the pan and stir-fry, and serve when the pork shreds change color; 3. Pour a little more oil into the pan, sauté the garlic, then add the mushrooms and corn shoots, then the green pepper, add salt to taste, add a little water, and stir-fry for about 1 minute; 4. When the dish is almost cooked, pour in the shredded pork, and adjust the light soy sauce, cooking wine and water starch, shake the pan and stir well. 3. Step 3: Prepare the ingredients: shredded pork and green pepper, in appropriate amounts. Production steps: 1. Wash the shredded meat, then add some soy sauce, starch, and a little oil, then grab it and marinate for 15 minutes. 2. Wash the green peppers and cut into shreds. 3. Add oil to the pan, add shredded ginger when the oil is hot, then add the marinated shredded pork, stir-fry over high heat for 2 to 3 minutes and serve. 4. Then wash the pot, add some oil, pour in the green pepper when the oil is hot and stir-fry for 1 minute. Pour in the shredded pork, add salt and stir-fry for 2 minutes, then add chicken essence and serve. 4. Method 4: Prepare ingredients: 500 grams of lean pork and 1 kilogram of green pepper. 80 grams of oil for cooking, 1 kilogram of oil for cooking meat (actual consumption is 45 grams), 5 grams of sesame oil, 40 grams of soy sauce, 15 grams of fine salt, 80 grams of water starch, 5 grams each of scallion and ginger shreds. Production steps: 1. Wash and clean the green peppers, cut into shreds; wash the lean pork, cut into shreds, put into a bowl, add 50 grams of water starch and 5 grams of fine salt, use hot pan and warm oil to stir-fry and set aside. 2. Pour cooking oil into the pot, heat it up, add shredded green onion and ginger, stir-fry shredded green pepper, then add shredded pork and stir well. Add soy sauce, salt, a little water, drizzle with sesame oil and serve.

5. Step 5: Prepare ingredients: green pepper and pork tenderloin. Add appropriate amounts of tenderizer powder, soy sauce, salt, pepper, dried chili, ginger, garlic and onion. Production steps: 1. Cut the pepper into shreds; cut the tenderloin into thin shreds, add a little salt and mix well with cornstarch, add a little oil, and mix well again. 2. Put oil in the pan, heat it, fry the chili until it changes color, add the shredded pork, cook it, add salt (or light soy sauce), pepper, and MSG. Notes: 1. The green pepper must have a thin skin for a good taste; 2. After the meat is shredded, it must be coated with starch so that the shredded meat will be tender and smooth instead of dry (coating means cutting the shredded meat, adding a little salt, sugar, and cooking wine to marinate it, adding a little egg white and cornstarch, mix well, and it is best to put it in the refrigerator for 1-2 hours). 3. Add salt later. If you add it too early, the green pepper will become soft and the taste will be bad. 4. Stir-fry over high heat, but not for too long.

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