1. Prepare appropriate amounts of 250 grams of hind leg meat, 150 grams of Hunan pepper, ginger, garlic, cooking oil, salt, cooking wine, light soy sauce, dark soy sauce, oyster sauce, white sugar, and chicken essence.

2. When making chili fried pork, the choice of meat is very important. Do not use pork belly or front leg meat, which is greasy, but use leaner hind leg meat, which will be more tender and fragrant. Wash the hind leg meat and cut it into 3 mm slices. Add an appropriate amount of light soy sauce, dark soy sauce, oyster sauce, white pepper, and egg white. Grasp it with your hands to mix the seasonings evenly. Finally, pour in an appropriate amount of cooking oil and mix well. Marinate for 10 minutes.

3. Hunan peppers are generally three types: line pepper, Chaotian pepper, and horn pepper. They taste spicy. After washing, remove the stems and slice them with a diagonal knife. Mince the ginger and mince the garlic.

4. Pour the chili pepper into a clean wok, do not add oil, stir-fry over low heat for about 3 minutes to bring out the aroma and spiciness of the chili pepper. When the chili pepper wrinkles and turns yellow, add an appropriate amount. Stir-fry with salt and serve.

5. Pour an appropriate amount of oil into the pot, heat it to 50% and then pour in the marinated hind leg meat. It should be noted that the fatter meat slices should be poured in first, and stir-fry to remove the fat. After the oil residue is reduced, add minced ginger and garlic and stir-fry until fragrant, then add thinner slices of lean meat and stir-fry quickly over high heat for 1 minute.

6. Pour in an appropriate amount of cooking wine to remove the fishy smell, add the stir-fried chili flakes, add an appropriate amount of light soy sauce, white sugar, white pepper, and chicken essence, and stir-fry quickly for half a minute to allow the ingredients to absorb the flavor. Turn off the heat and take out the pan, the fried pork with chili is ready.