Recipe promotion in private rooms -- spicy riji

Solemnly declare: this recipe is self-developed by myself and has not gone through a rigorous Food Safety Experiment (the good news is that all the people who have eaten my food have survived ), in the event of any unforeseen consequences, I shall not assume any legal or moral liability.

Due to the lack of food in UK, I have never taken a spoon at home (only fried poached eggs) and only eat in the school canteen (occasionally go to a small restaurant or KFC FB) slow people gradually exercise for a certain degree of cooking ability (for example, in addition to frying eggs, also fried eggs, boiled eggs, steamed eggs ...... It seems that eggs are usually the same.) people with certain chefs (note that they are only "potential") have almost no interest in cooking, at least occasionally pay attention to the practice of some dishes (too troublesome to ignore ). Let's release a dish today. This dish was entirely developed by myself. However, all the people who have eaten it have made high comments. You can find the husband and wife in the same office to verify this ...... Next, I will let you know how to make the best effort! (If you see this, please read the previous "solemn statement" carefully and click "yes" to agree. Otherwise, you will not be able to perform the next step (someone said: is it because you have installed more windows ...... @ # $ % ^ ))

Ingredients: pork tenderloin and bell peppers (also known as green peppers, but for the sake of beauty, it is best to buy some yellow or red ones)

Ingredients, that is, there are only chilies and oil in it), starch (called shengfen in southern China), cooking wine, soy sauce, salt, monosodium glutamate, spiced Powder

Steps:
I. slice the ridge (not too thin or too thick, not too thick to fry, too thin meat slices are easy to fry, you need to try several times, moreover, British pig may be more skin-rough and fleshy than Chinese pig ). In the bowl, add soy sauce, cooking wine, starch, spiced powder, salt, monosodium glutamate, stir with the cut meat, marinate for 10-15 minutes.

II. during pickling, do not wait idle. Cut the bell peppers (about 1/12 of the bell peppers ), put the oil pan and stir-fry until half-cooked (because the light peppers are not easy to cook, If you fry with the meat slice, it is easy to fry the old meat slice and the light peppers are half-baked) Pay attention to add a little salt when frying, because it is not easy to taste the bell, and then fill the basin, and then use it later.

3. Cut the onion into small sections and garlic into garlic. Then, heat the oil to seven or eight minutes (that is, a little bit of oil to roll to Chengdu), and pour the chopped green onion, garlic and dried mother into the oil pan, stir-fry until it is fragrant (if it is not very spicy, it may be squashed), and quickly put the prepared meat slices into the pot, stir-fry it, when the meat is half-raw, add the fried bell peppers for a short time, and then add some water starch to the stir-fry (skip this step does not matter, the key is to keep track of meat and never get old ). In this way, the spicy tenderloin is perfectly baked.

Finally, I hope you will give me more comments and give me a chance to further improve the food (I believe there is still a lot of room for improvement. After all, I am just a cainiao ), to improve the degree of harmony in today's society.

PS: I haven't made this dish for a long time, because it is normal to have an impressive meal once. It may be annoying to eat it a few times, ha, I still have no confidence in my cooking skills! It's already very late. Tomorrow morning (in fact, it's today), we have to attend classes, go to bed first ...... Good night, everybody!