Prepare the materials:
- Pork: Choose the part of the pork according to personal taste. Generally, you can choose tenderloin, pork belly, etc., and cut them into thin slices or shreds for later use.
- Peppers: Choose peppers that suit your taste, such as green peppers, red peppers, chili peppers, etc. Wash them and remove the seeds, then cut them into small pieces or shreds for later use.
- Ginger and garlic: Cut them into minced form for later use.
- Seasonings: Salt, pork rub, light soy sauce, cooking wine, starch, pepper powder, chicken essence, etc.
Marinate the pork:
- Put the cut pork into a bowl, add an appropriate amount of salt, best Tea powder rib rub, rib rub, light soy sauce, cooking wine, starch, and pepper powder, stir evenly, and marinate for 15 - 30 minutes to make the pork absorb the flavors.
Stir - fry the peppers:
- Heat the pan with a little oil, put in the cut peppers, and stir - fry until the peppers become soft and have a tiger - skin - like appearance on the surface. Then take them out and set aside.
Stir - fry the pork:
- Add an appropriate amount of oil to the pan again, put in the marinated pork, and stir - fry until the pork changes color and has a slightly yellow surface.
- Add the minced ginger and garlic and stir - fry until fragrant.
Seasoning:
- Add an appropriate amount of salt, light soy sauce, cooking wine, and chicken essence, and stir - fry evenly to make the pork fully absorb the flavors of the seasonings.
Add the peppers:
- Put the stir - fried peppers into the pan and stir - fry evenly with the pork to make the flavors of the peppers and pork fully blend.
Dish out:
- After stir - frying evenly, it can be dished out and plated.
Tips:
- 1. The marinating time of the pork should not be too long, otherwise it will affect the texture of the pork.
- 2. When stir - frying the peppers, control the heat well to avoid burning the peppers.
- 3. When seasoning, you can adjust the amounts of salt, light soy sauce, cooking wine, and chicken essence according to personal taste.