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Stir-fried shredded pork with green pepper

Stir-fried pork with green pepper is a simple and delicious home-cooked dish, which is loved by many people for its refreshing taste and rich nutrition. The following is the basic method of stir-fried pork with green pepper:

**Material**:

- 200g lean meat (such as pork tenderloin or beef tenderloin)

- 2-3 green peppers

- A small piece of ginger

- 2 cloves of garlic

- 1 tablespoon soy sauce

- 1 teaspoon cooking wine

- Salt to taste

- A pinch of white pepper

- 1 tsp starch

- Vegetable oil

**step**:

1. Prepare the ingredients: Cut the lean meat into thin strips, remove the seeds from the green pepper and cut into strips. Chop the ginger and garlic and set aside.

2. Marinate the shredded pork: Put the shredded pork into a bowl, add light soy sauce, cooking wine, salt, white pepper powder and starch, mix well with your hands, and marinate for about 10 minutes.

3. Hot pan and cold oil: Add appropriate amount of vegetable oil to the pan, put in the marinated shredded pork after the oil is hot, stir-fry quickly until the shredded pork changes color and the surface is slightly browned, then remove and set aside.

4. Stir-fry the seasonings: Leave a little oil in the pan, add minced ginger and garlic and sauté until fragrant.

5. Stir-fry green peppers: Add the shredded green peppers to the pan and stir-fry quickly until the peppers become soft and the color becomes brighter.

6. Stir-fry together: Pour the fried shredded pork back into the pot and stir-fry quickly and evenly with the green pepper.

7. Season and serve: Adjust the salt again according to personal taste, stir well and serve.

**Tips**:

- The finer the shredded meat is, the better the taste will be when stir-fried.

- Adding starch when marinating shredded pork can make it more tender and smooth.

- When stir-frying shredded pork, use high heat and stir-fry quickly to lock in the gravy and make the meat more tender.

- Green peppers should not be fried for too long, otherwise they will lose their crispy texture and nutrients.

Stir-fried pork with green pepper is a quick dish that is perfect for busy weekdays or when you want to prepare a meal quickly. This dish is delicious and nutritionally balanced, making it a rare home-cooked delicacy.

In order to keep the crispy and tender taste of green pepper in stir-fried pork with green pepper, you can follow the following cooking tips:

1. **Choose fresh green peppers**: Fresh green peppers have bright colors, firm textures, and high water content, making them better at staying crisp and tender.

2. **Cut the peppers into strips evenly**: Cut the peppers into strips of uniform size and thickness to ensure even heating during frying and avoid overcooking of some parts.

3. **Stir-fry the shredded pork first**: When frying, quickly fry the marinated shredded pork until it changes color, then set aside. This ensures that the shredded pork is cooked through while the green peppers will not be overcooked due to long-term frying.

4. **High temperature quick stir-fry**: When the shredded pork is done, reheat the pan, add a small amount of oil, and quickly add the shredded green pepper after the oil temperature rises. Using high temperature quick stir-frying can quickly lock in the moisture of the green pepper and keep it crisp and tender.

5. **Don't over-fry**: After the green pepper shreds are put into the pan, stir-fry them quickly for a few times. When the green peppers become bright green and slightly soft, you can pour the previously fried shredded meat back into the pan and stir-fry quickly and evenly. The green peppers should not be fried for too long, otherwise they will lose their crisp and tender taste.

6. **Remove the pepper from the pan at the right time**: When the green pepper and shredded pork are stir-fried evenly, adjust the taste according to your personal taste and remove the pepper from the pan immediately. Do not leave the pepper to heat in the pan to avoid overcooking.

By using the above method, you can maximize the crisp and tender taste of green peppers when frying green peppers and pork. Remember to fry quickly and with sufficient heat to make delicious green peppers and pork.

You can judge whether the green pepper is cooked by observing its color, texture and smell. Here are some specific ways to judge:

1. **Color change**: Fresh green peppers should be bright green. During the cooking process, as the heat is applied, the color of the peppers will gradually become brighter green and more transparent. When the peppers are bright green and not hard, they are usually cooked.

2. **Texture changes**: Raw peppers are hard and crispy. As they cook, they will soften. If you press lightly with a spatula and feel that the pepper has softened but not become mushy, it is probably cooked.

3. **Changes in smell**: Raw bell peppers have a characteristic fresh smell. This smell becomes stronger when the bell peppers are cooked. If you smell a cooked vegetable aroma instead of a raw bell pepper smell, the bell peppers are probably cooked.

4. **Try and taste**: The most direct way is to take out a small piece of green pepper and taste it. If the green pepper tastes crisp and tender, has no raw taste, and has absorbed enough flavor of the seasoning, then it is fried.

It should be noted that green peppers do not need to be fully cooked like meat, because they are vegetables that can be eaten raw. When cooking dishes such as stir-fried green peppers with shredded pork, the green peppers usually only need to be fried until they are soft and bright green in color, so that they can maintain their best taste and nutritional value. Over-frying will cause the green peppers to lose their crisp and tender taste and become mushy and tasteless.

It is usually not necessary to pickle green peppers before stir-frying. Green peppers are a vegetable that can be eaten raw. They are crisp and tender and have a fresh taste, so they usually do not require additional pickling steps when stir-frying. Simply cut the cleaned green peppers into the desired shape, and then quickly stir-fry them with other ingredients according to the recipe requirements.

However, if you want to give your bell peppers a special flavor or make them absorb the flavors of other ingredients better, there are a few ways you can do it:

1. **Simple seasoning**: Before frying the green pepper, you can put the shredded or sliced ​​green pepper in a bowl, add a small amount of salt, soy sauce or other seasonings, and mix them gently so that the surface of the green pepper is slightly coated with the seasonings. This way, when frying, the green pepper can absorb the seasoning faster and increase the flavor.

2. **Soaking**: Some people like to soak the green peppers in cold water for a few minutes before frying them. This can make the green peppers more tender and crisp, and remove some of the raw taste. However, this is not necessary, and it is important to note that the soaking time should not be too long, so as to avoid the green peppers absorbing too much water and affecting the taste when frying.

3. **Quick pickling**: If you want the green peppers to have some special flavors, such as sweet and sour or spicy, you can quickly pickle them with the corresponding marinade (such as vinegar, sugar, chili powder, etc.) before frying. This method is suitable for specific recipes, such as making hot and sour green peppers or pickled green peppers.

In general, ordinary stir-fried green peppers do not need to be pickled, just stir-fry them directly. If you want to add flavor, you can season them appropriately or quickly pickle them according to your personal taste and the requirements of the specific recipe. Remember that no matter which treatment method is used, the green peppers must be kept fresh and crispy to avoid excessive processing that will cause the taste to deteriorate.