Home-style dish: Stir-fried shredded pork with shredded green peppers and shredded potatoes

Ingredients Preparation: 1. Buy ready-made shredded pork, or 100g of pork tenderloin/pork shoulder (choose with less tendons and a little fat for better flavor). 2. One green bell pepper, washed, seeds and stem removed, and shredded; one potato, peeled, sliced, then shredded into even, thin strips. Immediately soak the shredded potatoes in water, rubbing and washing 2-3 times until the water runs clear, then drain and set aside. 3. Seasonings: 3 cloves of garlic (sliced), 2 slices of ginger. 4. Marinade: 1 tablespoon light soy sauce, a pinch of white pepper powder, 1 tablespoon cornstarch, 1 tablespoon cooking oil (to lock in moisture). 5. Seasoning sauce: 1 tablespoon light soy sauce, 1 teaspoon salt (adjust to taste), 2 tablespoons water (mix well).

Specific steps: 1. If using pre-cut shredded pork, add the marinade directly and mix well, marinate for 10 minutes; if using pork, you need to shred it first (cutting the muscle fibers against the grain for a more tender result) before marinating; 2. Heat oil in a wok until it reaches 60% heat (small bubbles appear when chopsticks are inserted), then quickly stir-fry the marinated shredded pork until it changes color, then immediately remove and set aside; 3. Add oil to the wok, turn on high heat, add garlic slices and ginger shreds and sauté until fragrant, then add the drained potato shreds and stir-fry quickly over high heat for 20-30 seconds, drizzle a little vinegar along the edge of the wok (to enhance crispness and aroma, optional); 4. Add green bell pepper shreds and continue to stir-fry over high heat for 10 seconds, then add the previously stir-fried shredded pork, pour in the seasoning sauce, stir-fry quickly, add salt to taste, stir-fry for 5-10 seconds and remove from heat.

Tips: • Soaking and draining the chopped potatoes removes starch and prevents them from sticking to the pan; • For those who like it spicy, add dried chili peppers and stir-fry with ginger and garlic; • For those who prefer a sour taste, drizzle with vinegar before serving, or add a few shredded carrots for color.