Shredded pork with green pepper
Overview
Green pepper pulp is thick and crisp, rich in vitamin C, carbohydrates, and a large amount of trace elements and vitamin K. It can prevent and treat scurvy, and has an auxiliary therapeutic effect on gum bleeding, anemia and other diseases. In addition, it can enhance people's physical strength and relieve fatigue caused by work and life pressure; it can stimulate the secretion of saliva and gastric juice, increase appetite, help digestion, promote intestinal peristalsis, and prevent constipation. Pork is rich in protein, fat and other ingredients, and has the functions of tonifying and strengthening the body, nourishing yin and moisturizing, and plumping the skin. Anyone who is weak after illness, has anemia after childbirth, or has a yellow and thin complexion can use it as a nutritional supplement.
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Ingredients
Steps
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For all the ingredients, I chose this small green pepper in the market. The skin is relatively thin and is very cooked. It is best to choose the tender part of the meat, preferably plum meat or tenderloin
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Cut the green pepper and meat into shreds, put a little light soy sauce and starch into the shredded meat, mix well and marinate for a few minutes
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I like softer green peppers, so I fry the green peppers first. If I like them crispier, I fry the meat first, and then add the green peppers and fry them
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After the green pepper is slightly soft, add onion, ginger, garlic, pepper powder and shredded pork and stir-fry
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When the shredded meat changes color, add appropriate amount of salt
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Finished product
