use Hangzhou pepper or green pepper for stir-fried meat.

Hangjiao is mainly produced in Hubei, and there are many kinds of Hangjiao, some with thin meat and some with thick meat. In Wuhan, most restaurants use thin-skinned Hangjiao. Its characteristic is that it is spicy, and its taste is relatively thick, and its skin is soft and a lot. This kind of Hangzhou pepper is also the favorite of Hubei people, so most of the small fried meat here in Hubei uses this kind of Hangzhou pepper.

most people like green pepper, because it is not very spicy, and it is the most commonly used ingredient of the famous shredded pork with green pepper. There are also many restaurants that use green pepper to make small fried meat, which has the advantage of affordable price and can save a lot of costs for restaurants. However, green pepper is not the best partner of small fried meat, but many restaurants choose to use green pepper to make small fried meat in order to save costs.

pepper selection method

1. Observe the appearance: select peppers with bright appearance and intact appearance. Peppers with bright red or green color and good gloss are of better quality.

2. Smell: Smell the pepper. Good quality pepper should have a strong fragrance.

3. Touch: Touch the skin of pepper, and you should feel that the skin and flesh of pepper are closely combined and the fruit is solid.

4. Look at the irritation: If you don't like the taste that is too spicy, you can choose the long pepper because it is relatively spicy, while the round pepper is generally spicy.

5, according to the use of choice: if it is used to make dried peppers, you can choose a slightly dry pepper; If it is used to make spices such as Chili oil and hot sauce that need to be chopped, you can choose smaller and thicker peppers.