Hang Jiao is mainly produced in Hubei, and there are many kinds of Hang Jiao, some with thin meat and some with thick meat. In Wuhan, most restaurants use thin skin and hangjiao. Its characteristic is spicy, and the taste is strong, and the skin is much softer. 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 peppers to make small fried meat. The advantage is that it is affordable and can save a lot of costs for restaurants. But green pepper is not the best partner for small fried meat. Many restaurants choose to use green pepper to make small fried meat in order to save costs.

Pepper selection method

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

2, smell: smell the smell of pepper, high-quality pepper should have a strong fragrance.

3, touch the hand: touch the epidermis of pepper, 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 spicy taste, you can choose long pepper, because its spicy degree is relatively low, while 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.