"How's it going? Han Shaobai had a hint of smugness on his face.

"It's delicious!" Jeba nodded repeatedly, sucking and sucking his fingers.

"Uncle Shi, do you want me to help?" Liu Mang rolled up his sleeves and walked to the stove.

"Okay, there's one last dish left, you can fry it. Han Shaobai took off the apron around his waist and handed it to Liu Mang.

Liu Mang tied his apron and looked at the board. There are a lot of ingredients on the board, including meat and vegetables.

"There are not many ingredients, you can fry a 'green pepper shredded pork' and you can eat. Han Shaobai glanced at Liu Mang and said.

"Uncle Shi, you want to test me. Liu Mang was stunned for a moment and said with a smile.

"No, no. Han Shaobai wrapped the clay pot in a wet towel and picked it up: "It's just a home-cooked dish, just stir-fry it." ”

"Okay. ”

Liu Mangcai didn't believe that Han Shao's vernacular didn't mean to compare, otherwise there were so many ingredients on the board, why did he just order this 'shredded green pepper pork'?

You must know that although 'shredded pork with green peppers' is a simple home-cooked dish, it really needs to be made to a level, and there are extremely strict requirements for the chef's knife skills and heat.

Simplicity means that ingredients can be found everywhere, and there are two problems, the first is that people often eat them, knowing that the ingredients are delicious or not, not only can they not be fooled, but it is even more difficult to make colors.

The second aspect is that there are fewer seasonings used, which tests the skills of the vegetable maker more and more, and it is necessary to clearly know the original taste of the ingredients themselves and know how to handle the heat.

It is precisely for the above reasons that 'shredded pork with green peppers', like 'Dry Fried Niuhe', has always been a test stone to measure the level of chefs in the Chinese culinary world!

Liu Mang rolled up his sleeves, walked to the ingredients on the board, and began to carefully select the ingredients.

"Brother Mang, there are enough dishes, what the hell are you stir-frying, let's eat together." After Han Shaobai left, Wu Jing took the chopsticks in the chopsticks and said.

"You go eat first, and I'll come right away. Liu Mang placed the picked green peppers on the board and took a kitchen knife.

First, cut off the head and tail of the green pepper, minus the chili seeds inside, and then cut it into long and even strips.

Liu Mang uses long strips of green peppers, which are more spicy than lantern-shaped peppers, which are suitable for making this 'shredded green pepper'.

After cutting the shredded green pepper, Liu Mang took half of the tenderloin and cut it into long strips the same size as the green pepper.

The quality of the chef's knife skills is very important at this time, if there is a difference in the size of the green pepper and the shredded meat, it will not only affect the shape of the dish when it will be fried, but also affect the taste.

Put the shredded pork into a bowl, add a pinch of salt and light soy sauce, drizzle with some wet starch, and stir and marinate by hand.

Next, put oil on the bottom of the pan, wait until the oil temperature reaches seven or eight percent hot, quickly put in the shredded meat, and stir-fry.

When the shredded meat turned white, Liu Mang immediately took it out for later use. Leave the remaining oil at the bottom of the pot, add the shredded green pepper and start stir-frying over low heat.

When many people stir-fry this dish of 'shredded pork with green peppers', they usually fry the shredded meat and then stir-fry the green peppers together. You don't know how wrong this is.

Because the skin of the green pepper is covered with a white wax film, if this film is not fried and separated from the skin, it is difficult for the flavor of the seasoning to enter the green pepper.

The result is either that the green peppers are fried and discolored, or the shredded meat has a taste, while the green peppers are tasteless, and the whole dish ends in failure.

If you want to do it well, the green pepper and shredded meat must be fried separately, and finally fried and seasoned together, so that the flavor of the shredded meat and green pepper can blend with each other, so that you have me, I have you.

The green peppers in the pot are stir-fried over low heat, until its texture is soft and the water begins to come out, and Liu Mang sprinkles salt to taste. Then pour in the fried shredded pork, add a little dark soy sauce, put in a few black bean sauces, and finally stir-fry a few times over high heat, hook a thin thicket, and put it on a plate.

The green peppers on the plate are verdant after being stained with a layer of oil, and with the shredded meat that has been soaked in soy sauce, the simple combination of the two colors gives people a mouth-watering feeling.

"Brother Mang, sit here!" Liu Mang walked out of the kitchen with this plate of 'shredded green pepper pork', Wu Jing had already set the table, poured good wine, and was waiting for him.

Today's dishes are very rich, in addition to the "dried bamboo shoots and beef", there are also "pickled pepper and phoenix feet", "husband and wife lung slices", "saliva chicken", "pepper and salt peanuts", etc., all of which are good dishes to accompany the wine.

"Uncle Han, my 'shredded green pepper pork' is fried, you can try it. ”

"Well, that's good!" Han Shaobai sniffed and flipped it over the plate with chopsticks: "There is no extra oil at the bottom of the plate, and the shredded meat and green pepper are just right, which shows their skills!"

After speaking, Han Shaobai picked up a chopstick and put it into his mouth, and chewed it gently: "The green pepper has been stir-fried in advance, and there is a sweet and slightly sweet introvert between the spicy feeling, which enriches the level of taste, but has it not taken away the freshness and tenderness of the shredded meat, it's good!

"Talk less, eat more vegetables!" Seeing Han Shaobai chattering there, he scolded without a smile: "What level my apprentice is, don't you already know?"

"Uncle Shi, your 'dried bamboo shoot beef' is also good!" Liu Mang took a large piece of beef, took a bite, and praised.

The roasted beef is firm and has the fragrance of dried bamboo shoots, and when chewed gently, instead of having the taste of 'firewood', the more you chew, the more fragrant it becomes, releasing a rich spicy aroma between your lips and teeth.

"Old man Han, Brother Mang'er's dishes are better than your fried ones!" Wu Jing put a large chopstick 'green pepper shredded pork' into her mouth, chewed it a few times, and immediately her eyes lit up.

"You melon goods!" Han Shaobai was so angry that he blew his beard and glared: "I ate so many good things from Lao Tzu, and I vomited them out!"

"Cut!" Wu Jing turned around while holding the rice bowl: "You live here with me, don't you pay some rent?"

"Good boy, your craft has improved again. "Silently, he also picked up a chopstick 'green pepper shredded meat' and tasted it: "Sure enough, there are talented people from generation to generation, and one generation is better than one generation!"

"You found a good apprentice, of course you have to be scared!" Han Shaobai reluctantly swallowed the food in his mouth, and glared at him silently: "By the way, what has Lin Xiao's rabbit cub been doing lately?"

"Uh...... The day before yesterday, we were still together, and he was going to come together, but there was something wrong with Manhanlou, so he went to Yanjing first. Liu Mang replied.

"It's pretty much the same, there's no ...... everywhere" Hearing Liu Mang say this, Han Shaobai's face finally looked a little better.

"Master, I'm going to go with Lin Xiao to participate in the French Chef Competition. Liu Mang peeled off a peanut and tasted it, and said.

"Really, that's great!" Han Shaobai slapped his palms: "Give me and your master a championship back, long face!"

"Uncle Shi, I will do my best. ”