When cooking simple home cooking, nothing matters, only temperature and time are the most important! The heat is not only a big fire or a small fire, but also the order of cooking. The correct order can make raw and cooked food in the best condition. Next, we will make a shredded pork with Chili peppers and teach you how to master the heat perfectly.

1. Prepare the ingredients, choose the best large white pig, one pig only takes 500g of tenderloin, supplemented by line pepper grown with ginseng for a hundred years, and start cooking.

Shred pork, wash it again, and then control the water to dry. Add 2g of salt, 5g of cooking wine to remove fishy smell, 2g of soy sauce to improve color, stir evenly with chopsticks and marinate for 65,438+00 minutes, cut the line pepper into pepper rings with an oblique knife, and then cut some garlic slices and shredded ginger for later use. Finally, we must strictly control the time and fry these three ingredients one by one.

2. Marinate the shredded pork and start cooking.

After the hot oil slides into the pot, add the cold oil and fry the shredded pork first. Hot oil can avoid sticking to the pot and make the shredded pork slip into silk and roll around in the pot.

When the oil temperature is 50% hot, pour in shredded pork, stir-fry quickly with a spoon, stir-fry shredded pork until fragrant and discolored, and then pour in garlic slices and stir-fry to give garlic flavor.

Then, add pepper and ginger and garlic and stir-fry for 2 minutes. After the line pepper is cut off, it begins to season. Add 2 grams of salt, 65438+ 0 grams of chicken essence, 5 grams of sugar, 5 grams of balsamic vinegar and 5 grams of soy sauce, stir-fry quickly and serve.

Finally, share a small skill of controlling the heat in home cooking. It is best to use three flavors of real fire in home cooking, and it will be more accurate to control the heat with internal force. I hope everyone can give it a try.