Stir-fried pork with soy sauce, bell pepper and lentils

Fried meat with soybean sauce, sweet pepper, lentil and green beans is very delicious, and my friends all like it very much, so I want to invite them to my home as guests on the weekend and make this dish by the way. Here I will tell you how to make it:

Ingredients for stir-fried pork with soy sauce, bell pepper and lentils

Lentils (appropriate amount)

Pork

Sweet green pepper

Appropriate amount of cooking oil

Chicken essence

Soybean paste

Salt

Garlic

Light soy sauce

Ginger

Stir-fried pork with soy sauce, bell pepper and lentils Method/Steps

Remove the old threads at both ends and sides of the lentils.

The appearance of lentils after removing the two ends and old threads

Wash the lentils and cut into strips; cut the pork into strips, add appropriate amount of starch and light soy sauce and marinate for 10 minutes.

Wash, deseed and shred the sweet green pepper; mince the ginger and garlic.

Heat the pan and oil, add the minced garlic and stir-fry until fragrant, then add the shredded lentils, add appropriate amount of salt and stir-fry, add appropriate amount of water, cover the pot and simmer on medium heat for 5 minutes, serve and set aside.

Wash the pot, heat the pot and oil, add minced garlic and ginger and stir-fry until fragrant, then add the marinated pork and stir-fry until it changes color.

Add the sweet green pepper and stir-fry until fragrant, then add appropriate amount of light soy sauce and salt and stir-fry.

Pour the fried shredded lentils into the wok and stir-fry together with the shredded pork and green pepper.

Add one and a half spoons of soybean paste and continue stir-frying for 30 seconds. Add appropriate amount of chicken essence, stir well and serve.

Notes on stir-fried pork with soy sauce, bell pepper and lentil

[Nutritional value]: Lentils: Lentils are rich in nutrients, including protein, fat, carbohydrates, calcium, phosphorus, iron, dietary fiber, provitamin A, vitamin B1, vitamin B2, vitamin C, pantothenic acid, cyanogenic glycosides, tyrosinase, etc. They have the effects of strengthening the spleen, invigorating Qi, eliminating dampness and relieving heat.

【Tips】:

Lentils contain saponin poison and phytohemagglutinin, which are highly irritating to the gastrointestinal tract and can dissolve red blood cells, causing hemorrhagic inflammation. The toxins are destroyed only when they are fully cooked. Otherwise, people are prone to poisoning after eating uncooked beans. The symptoms of poisoning are nausea, vomiting, diarrhea, dizziness, etc. The two ends of the beans and the pod silk or old lentils have the most toxins. Generally, after eating lentils that are not cooked thoroughly, the disease can occur within 30 minutes to 5 hours. Initially, you will feel stomach discomfort, followed by nausea, vomiting, abdominal pain and diarrhea, headache and dizziness, chest tightness and panic, cold sweats, chills, cold hands and feet, numbness of the limbs, etc. Severely poisoned people may vomit blood. The main way to prevent bean poisoning is to fully heat the beans and stir-fry them thoroughly before eating: after frying with oil, add an appropriate amount of water, heat to 100°C, cover the pot and simmer on low heat for 8 or medium heat for more than 5 minutes, and use a spatula to constantly turn the lentils to make it evenly heated. The way to judge whether the beans are ripe is: the beans change from being upright to being wilted, the color changes from bright green to dark green, and there is no bean smell when eaten.