The summer in Northern China is very hot, and the hot weather always gives me a poor appetite. But every time my Mum makes Sautéed Shredded Pork with Green Pepper and Potato, I would have one more bowl of rice to go with the dish. I remember when I was still a little girl, once I got sick and had to have a drip at the hospital. At noon, my Mum brought me a lunch box. When she opened it, the nice smell suddenly gave me a good appetite, and that was Sautéed Shredded Pork with Green Pepper and Potato.
- Cut the pork into thin shreds, place in a bowl, add 1/3 tsp of salt, cornflour and cooking wine. Mix well to marinate.
- Peel off the skin of the potato, cut into thin shreds, rinse with cold water twice. Place the potato shreds in a bowl, cover with cold water. Cut the green peppers into thin shreds. Cut the spring onion into small sections.
- Heat up a wok with 3 tbsp of cooking oil over strong heat. When the oil is hot (about 100℃ – 120℃), put the spring onion in, stir. Put the pork shreds in to stir-fry. When the pork shreds change colour, add sweet soy bean sauce, dark and light soy sauce, mix well.
- Drain the water from the potato, add into the wok and stir for about 1 minute. Put the green pepper shreds in, stir. Add the remaining salt and 3 tbsp of water, stir-fry for about 5 minutes. Take out and ready to serve.