Food Material List
- 1 green pepper
- 2 Solo garlic 1
- 3 Pork tenderloin 1 pieces
- 4 Dried Douchi
- 5 Zanthoxylum bungeanum
Operational steps
- 1 Rinse the tenderloin meat thoroughly and cut it into filaments along the grain. Mix in the raw extract, the old extract, sugar and flour. Add 1 teaspoon sesame oil and marinate for 15 minutes or so.
- 2 Wash green pepper, remove pedicles, remove seeds, cut into filaments, peel garlic and cut into chopped ones, soak in dried beans and chop them slightly.
- 3 Heat the frying pan and pour the suitable oil into it. When the oil is warm, add the cured meat shreds into the frying pan and put them in reserve.
- 4 Keep the bottom oil in the pan and cook until 50% hot. Stir-fry the shredded green pepper and add salt at the same time. When the green pepper is heated, the “astringent water” spit out after sticking salt should not be removed.
- 5 Scratch green pepper to the edge of the pan, pour a little oil in the center of the frying pan, and pour garlic and sauce into the middle of the pan, stir-fry the green pepper together.
- 6 Return the fried shredded meat to the pot again, add a little cooking wine, raw extract and salt, stir-fry quickly and evenly, and serve in a pan.
