If you can't handle this important basic skill, fried pork slices will easily stick to the pot. In Chinese cooking, the core technology of fried pork slices lies in "hot pot cooling oil": directly put the cover pot on the stove, empty the rice pot and raise the temperature of the pot.
Pour in more vegetable oil first, shake it in the pot, pour out the oil, and then pour in the appropriate vegetable oil. At this time, add the sliced meat and stir fry. This operation will never stick to the pan, and the fried meat slices will be more delicious and tender. Ingredients: 3-5 green peppers, raw pork150g, and fungus 50g. Seasoning: 5g of onion, 5g of ginger, 0g of garlic10g, 5g of dried pepper.
Seasoning: vegetable oil 35g, soy sauce 15g, rice wine 15g, cold water 30g, soy sauce 2g, salt 2g, sugar 2g, chicken essence or chicken powder 2g (optional).
Step 1: according to the size of the head, use 3-5 pieces of pepper, clean them, cut off the pedicle of pepper, cut them in half with a round knife, remove the pepper seeds from each piece, and cut them into small water-shaped pieces with an oblique knife. There are several dried auricularia auricula 10. Soak in warm water in advance to make water-borne fungus, clean it and break it into small flowers.
Step 2, cut lean pork or pork belly 150g into thick Chinese coins. 5g of chopped green onion, 5g of thin ginger slices and 0g of garlic10g; Soak the dried red pepper in 10 warm water for a few minutes and cut it into 1cm long dried red pepper segments. This is how the dried red pepper is processed. The fried red pepper is bright red in color, spicy and delicious, and it is not easy to be fried black. It is a particularly practical cooking tip.
Step 3, use a wok, put it on the stove early, and burn it in the air for 1 min to raise the temperature of the wok. Pour a lot of vegetable oil, shake the pot, nourish the pot surface, and pour out the vegetable oil. Then pour in 35 grams of cold vegetable oil, immediately add the meat slices, stir-fry with slow fire and turn white. Add dried red pepper and onion and garlic, stir-fry until fragrant. Add 15g light soy sauce, stir-fry over low heat, boil 15g rice wine, and boil. Add pepper slices and water-borne fungus, pour in 30 grams of cold water, and stir fry quickly over high fire.
Step 4: Add 2 grams of soy sauce, 2 grams of salt, 2 grams of sugar, 2 grams of chicken essence or chicken powder (choose by yourself) and stir fry quickly again. Stop fighting immediately, put the cooked Chili noodles in the flat, which is fragrant and mellow. Even if it is a midnight snack, you can eat three bowls with white rice. Stir-fried meat with Chili, don't put the meat slices into the pot immediately, and do the "step 1" well, the meat slices are soft but not sticky.
Step five, serve Chili meat here. Use dried red pepper and fresh green pepper at the same time. There is no difference in this collocation technique, and it is not simply to enhance the spicy degree. Dry red pepper produces dry, spicy and mellow fragrance, while fresh green pepper enhances fresh fragrance and plays different roles. Green pepper can also use ordinary fresh green pepper according to personal interests, or you can choose more classic Hangzhou pepper, Erjing strip, line pepper and so on. If you like my home cooking, you are welcome to "follow" me and enjoy the delicious home cooking together!