How to fry Chili peppers

Ingredients: tenderloin 150g, 3 green peppers, 2 red peppers, appropriate amount of cooking oil, appropriate amount of salt, 5g of ginger, two cloves of garlic, one tablespoon of soy sauce, a little pepper, a little chicken essence, a little cooking wine and a little starch.

The practice is as follows:

1, cut the tenderloin into pieces, then cut it into shredded pork, put the shredded pork into a plate, add a proper amount of salt, a spoonful of soy sauce, a little pepper, chicken essence, shredded ginger, shredded garlic and starch, mix well, and finally add half a spoonful of oil to fish well. The purpose of oiling is to prevent the shredded pork from sticking together.

2. Marinate the mixed shredded pork for five minutes, or put it in the refrigerator for several hours, and then fry it when cooking.

3, green pepper and red pepper cut into pepper strips, the variety of pepper can be selected according to personal taste.

4. Pour oil into the pan and heat it. When the oil temperature is 70% hot, pour in shredded pork and stir-fry until raw. The oil content of fried shredded pork is more than that of the usual fried vegetables, so that shredded pork is easy to fry and looks oily and shiny.

5. Put a little oil in the bottom of the pot, stir-fry the shredded peppers a few times, stir-fry, and add a little salt and soy sauce to season the peppers. Our shredded pork has been seasoned before pickling, so we don't need to season it when frying, so we need to season it with pepper here.

6. Then pour in the fried peppers and stir well. Stir-fried shredded pork and pepper separately, and the fried shredded pork will be more tender. You can also fry the two together with fire.