Today, the key to stir-frying meat with green pepper is to penetrate the flavor of pepper, cooking oil and meat. Every step of this process plays an extremely important role. Many family members often find that the meat is not spicy and the pepper is not crisp when cooking this kind of Chili fried meat. Meat is still the taste of meat, and you can't eat the spicy taste of pepper. This kind of Chili fried meat is basically a failure. Today, Xiao Er will share four methods of making fried meat with green peppers and see which one suits your taste.
The first one: convention
Ingredients: pork belly, green pepper, millet pepper and garlic.
Wash and slice the meat slices, and marinate the pork belly with soy sauce for later use. Cut the green pepper and millet pepper into sections for later use. Heat oil in the pan, first add the sliced meat, stir-fry for a few minutes until the oil comes out, and take it out. Leave the freshly fried lard and pork belly in the bottom of the pot, add garlic and stir-fry, add small red pepper, stir-fry for 1 min, and add appropriate amount of salt. At this time, the green pepper began to peel, and the freshly fried pork belly was immediately put in and colored with soy sauce, which was fuel-efficient and refreshing. Stir-fry until the meat slices are golden.
The second kind: Chili tenderloin
Ingredients: tenderloin, tender meat powder, green pepper, pepper, dried pepper, onion, ginger and garlic.
Shred tenderloin and green pepper, stir tenderloin with a little salt and tender meat powder, then add a little cooking oil and mix well. The key to this shredded Chili is the tenderloin, which is more delicate than ordinary pork belly, and children like it better. The main key of this dish is that the green pepper must be thin-skinned, and the shredded pork needs to be marinated with tender meat powder, and some cooking wine can be put in. Stir-fry the fire, and finally put salt. Putting salt first will cause the green pepper to collapse.
The third kind: thirteen fragrant fried meat.
Required ingredients: pepper, ginger slices, garlic, fragrant leaves, star anise, green pepper and pork belly.
Blanch the pork belly first, wash away the blood in the pork belly, wash the floating foam and take it out for later use. To burn oil, first put in the pepper, let the taste of pepper stay in the oil, then take out the pepper and add the pork belly. Stir-fry pork belly directly for 5 minutes to squeeze out excess oil from pork belly. Add the remaining spices, salt, soy sauce, cooking wine, white sugar and a bowl of clear water, and stew for 10 minute on medium fire. Soak the spices in the pork belly, and add green pepper at the eighth minute to stew together, so that all ingredients can absorb the fragrant juice. This kind of Chili fried meat tastes so delicious that it almost smells dizzy when it is boiled.
The fourth kind: Changsha Chili fried meat
Required ingredients: pork belly, lean meat, steamed fish sauce, garlic.
Sliced pork belly and green pepper. Heat oil in the pan, stir-fry the green peppers until soft, and remove them for later use. Stir-fry garlic and sesame oil until fragrant, add pork belly and stir-fry until golden brown. Continue to add green pepper and stir-fry for 2 minutes. Season with salt, monosodium glutamate and soy sauce. After 2 minutes, add steamed fish and soy sauce and stir fry for 2 minutes. The best thing about this Changsha Chili fried meat is that it has steamed fish and soy sauce! Pepper with steamed fish and soy sauce is super fragrant and delicious.
Eating without peppers, adding some peppers to dishes can always improve appetite. I shared four Chili fried meats today. Which one would you like to try? Do you know there are ten ways to stir-fry meat with Chili peppers? Welcome to share it with your family in the comments section!