Fried pork slices with orange peel

The weather is cold, and it is important to nourish the spleen and stomach, so I have added ginger to my dishes to ward off the cold!
I have fried this dish before, and I didn't spare tangerine peel at that time. This time, I added some tangerine peel to give it a little fragrance of tangerine peel. The so-called two-color is orange (tangerine peel, carrot) and cyan (green pepper, onion).
Orange peel is orange peel that is dried in the shade or dried in the sun.
Orange peel is pungent and warm, has a fragrant smell, is good at regulating qi, and can enter the spleen and lungs. Therefore, it can not only dissipate lung qi stagnation, but also relax qi. It can be used for lung qi stagnation, chest and diaphragm fullness, spleen and stomach qi stagnation, abdominal distension and other diseases.
In addition, orange peel can be used in harmony, which can treat gastric dysfunction, nausea and vomiting. If the stomach is cold and vomiting, it can be used with ginger; if the stomach is vomiting, it can also be used with bamboo shavings, coptis and other drugs.

Recipe Recommendations

pork 300g
green pepper one
tangerine peel 1块25g
onion a
Jiang 1 small piece
garlic 4-merous
cooking wine appropriate amount
starch half a spoonful
oil a little
salt 1 tablespoon less

slightly spicy
fried
half an hour
simple

Steps for Fried pork slices with orange peel

Ingredients: 300g of pork, the ratio of fat to lean is about 3:7.

Ingredients: One carrot, with 300g of pork, a small one will be fine. If the pork amount is large, choose a larger one.

Ingredients: 1 medium-sized green pepper. My green pepper is bigger and uses 2/3 of it.

Ingredients: tangerine peel.

Ingredients: Onion, ginger and garlic.

Ingredients: The oil and salt used during the frying process are too common, so I won't take photos. This is starch (either corn or sweet potatoes can be used), but it doesn't actually use so much, half of it.

Ingredients: Cooking wine. Note: There is soy sauce in the picture. Considering that the color of the meat slices will turn dark and it will not look good to match, I don't use it anymore.

Step 1: Wash the tangerine peel, soak in water, soft and cut into strips.

Step 2: Cut carrots and green peppers into strips for later use (if you are good at cutting, cut them into strips!).

Step 3: Add half a teaspoon of starch to the pork and mix well.

Step 4: Heat the pan over medium heat, add a little oil. When the oil is hot, add the mixed pork and stir fry for a while.

Step 5: When the pork turns white, immediately remove it and plate it for later use.

Step 6: Add a little more oil to the pan, heat it, add the onions, ginger, garlic, and the chopped tangerine peel together to the pan and saute until fragrant. Note: It is enough to still be on medium fire.

Step 7: Turn on high heat, add carrot strips and green pepper strips, and stir fry together for a while.

Step 8: When the shredded carrots and shredded green peppers are ripe, add the stir-fried meat slices, stir fry together for about one minute, turn off the heat, and add salt and stir well.

Stir well and serve out. This is my finished product. For one! While the chef himself was on a diet, he only tasted the taste slightly, and it did have a little fragrance of tangerine peel.