Shredded pork with garlic and pickled pepper
Overview
It's the weekend again, but I have to take the exam tomorrow. Examination for announcer and host qualification certificate. After hosting the show for more than 8 years, it was finally time for the test, and the beautiful weekend was ruined. Shredded pork with garlic moss and pickled peppers is a very homely dish. The garlic moss can also be replaced with shredded lettuce, shredded potatoes, celery, garlic sprouts, etc. according to your own preferences. When using pickled peppers, you like the sour and spicy taste, which goes well with rice. If you don’t like it, you can replace it with bean paste, chopped pepper paste, etc. In fact, the basic methods of many home-cooked dishes are the same, such as tenderizing the meat and tenderizing the meat, cooking wine to remove the fishy smell, stir-frying onions, ginger and garlic, etc. As long as you master it, you can make it according to your own preferences. Of course, just for home cooking.
Tags
Ingredients
Steps
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Mix the shredded pork with cooking wine, starch, and salt to remove the fishy smell. I specially cut the fat meat separately and use it to refine the oil later. (I put a little more cooking wine, so I don’t need so much.)
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Wash the garlic sprouts and cut them into sections, cut the onion, ginger and garlic with a knife, cut the pickled ginger into shreds, and cut the pickled pepper into pieces for later use.
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Pour an appropriate amount of base oil into the hot pot. When the oil is hot, add the fat and refine it into oil residue.
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Add onions, ginger, garlic, pickled peppers, and stir-fry until fragrant.
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Add the shredded pork and stir-fry over high heat until the shredded pork changes color.
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Add garlic and stir-fry until raw, add salt and bring to pot.
