Ingredients
250 g green bell peppers, 150 g pork (30% fat, 70% lean).
Seasonings
250 g (about 1/2 lb) lard (about 100 g/3.5 oz will be used), salt, Shaoxing wine, soy sauce, cornstarch, and cornstarch slurry to taste, a little sesame oil, MSG, and shredded scallion and ginger.
Instructions
1. Remove the stems and seeds from the green bell peppers, wash them, and cut into thin strips; cut the pork into thin strips, then mix with a little salt, cooking wine, and dry cornstarch, adding some water and stirring well; in a bowl, combine shredded scallion and ginger, soy sauce, MSG, cooking wine, salt, wet cornstarch, and water to make the sauce.
2. Heat a wok over high heat, add lard and heat until it reaches 170°C (340°F). Add the shredded pork and quickly stir to separate, then add the shredded green peppers and briefly fry together. Pour everything into a strainer to drain excess oil.
3. Heat the wok, add lard, then pour in the prepared sauce mixture. When the sauce thickens, add the pre-fried shredded pork and green pepper strips, drizzle with sesame oil, and serve immediately.