Chili fried meat is very grounded, and people who like spicy food will like it. Hunan restaurant is the best place. Chili fried meat was exhausted as soon as it was served. Because this dish is particularly cooked, Hunan people have the most say in it.
Many people like to use big green peppers when cooking Chili fried meat. In fact, Hunan chefs prefer to use snail peppers, which are characterized by thin skin, crisp taste and heavier spicy taste, while big green peppers do not have the same fragrance and taste as snail peppers.
Stir-fried meat with Chili seems simple, but it is also very skillful to do it well. The choice of ingredients is very particular, and the cutting method is also very important.
It is a safe way to cut into pieces with an iron frame. You can't shred, because this dish pays attention to quick frying. If it is cut too thin, it will easily lead to wilting. After frying, it will inevitably lose the crispy taste, and at the same time, it will also affect the appearance.
In addition, it is very important to fry meat with green pepper for the second time. Green peppers should not be fried directly. It is necessary to dry the residual moisture in it, so that its fragrance will be fully released, and the purpose of crispy and refreshing pepper flavor can be achieved.
The above is the chef's summary of the three main points of Chili fried meat. Take a look at the detailed production steps shared by the chef!
Ingredients required: green pepper, garlic, pork (lean meat and fat meat), lobster sauce, chicken essence, oyster sauce and salt.
working methods
1, go to the market to buy a piece of front leg meat (or hind leg meat), preferably with a little fat, then cut it into 3-5 mm thin slices, cut into pieces and put it in a bowl for later use.
2. Add a little soy sauce, starch and cooking oil to lean meat, stir well, and then leave it for 5-8 minutes to give it a simple taste.
3. Clean the green pepper and remove the seeds and stalks inside. If it is not cleaned, it will be very dark after drying, which will affect the appetite, and the taste will be slightly bitter and the taste will become extremely poor.
4. After draining the water, pour it directly into the waterless and oil-free iron pan (dry pan). At the same time, add a proper amount of salt and stir-fry it with high fire. Stir-fry the water inside as much as possible, and the fragrance will be completely released. When frying, gently crush it with a spoon to speed up the frying. After frying, take it out for later use. This step is very important, which determines whether the pepper tastes crisp and delicious.
5, put a little fat oil in the pot, stir-fry the fat oil with a small torch, then pour in a proper amount of garlic cloves and marinated lean slices, and add a proper amount of 8 black beans at the same time, stir-fry the fragrance with high fire.
6. Pour the fried green pepper into the pot, and then add a little chicken essence and oyster sauce to taste. After continuing to stir fry over high fire, you can take out the pot and put it on the plate. Stir-fried meat with green pepper is finished, which is delicious and fragrant.
Matters needing attention
Pickled lean meat can be soy sauce or light soy sauce. The color of soy sauce will be darker, but the flavor of soy sauce will be stronger. Rural people will be more used to eating. Chefs in restaurants generally choose soy sauce, because the role of soy sauce will be more obvious.