How to fry meat with shredded green radish?

Fried shredded pork with green pepper and carrot is a home-cooked dish and a delicious dish. Its meat is fresh and tender, and its carrots are crisp and refreshing. Pepper is slightly spicy, which enhances the flavor of this dish and makes people more appetizing.

Fried shredded pork with green pepper and carrot

Fried shredded pork with green peppers and carrots Food preparation: 2 green peppers; Carrots100g; ; Pork150g; ; Proper amount of peanut oil; Appropriate amount of salt; Onion 5g; Ginger 3g; Garlic 3g; Cooking wine10ml; ; Soy sauce15ml; ; Proper amount of monosodium glutamate.

1, firstly, cleaning carrots and cutting them into filaments; Wash the green pepper and cut it into filaments; Wash the pork and cut it into filaments.

2, put oil in the pot, chopped onion, ginger and garlic into the pot and stir fry.

3. Add shredded pork and stir fry.

4. Pour in cooking wine and soy sauce and stir fry.

5. Add shredded carrots and stir fry.

6, stir fry for a while, add green pepper and stir fry.

7, stir fry evenly, add salt, monosodium glutamate, stir fry evenly.

You can enjoy it after serving.

How to make shredded pork with green pepper and carrot?

One of the key factors of delicious shredded pork with green pepper and carrot is carrot. How to choose a fresh, fried and sweet carrot adds a lot of color to this dish.

How to choose carrots

Choose fresh and delicious carrots with smooth surface, good color, uniform and compact shape, green top leaves and not too big volume.

Carrots can be kept for 3-7 days. There are two storage methods.

1, put it in a ventilated place, or store it in vacuum.

2. Don't rinse carrots with water before storage. Just cut off the "head" of the carrot and put it in the refrigerator. The purpose of preserving carrots in this way is to make the "head" of carrots not absorb the moisture of carrots themselves and prolong the preservation time.

Carrot tips

1, when cooking carrots, don't add vinegar to avoid loss of carotene. Besides, don't eat too much. A large intake of carotene will change the pigment of the skin and make it orange-yellow.

2. Vitamin A is a fat-soluble substance, so cold food is not conducive to absorption. It should be fried or cooked with meat.

3. Carrot selection: carrots with good quality, sweet taste, crisp and juicy skin, neat shape, small core, thick meat, no chaff, no cracks and no pests are preferred.