Operating materials: green pepper, pork, soy sauce, soy sauce, cooking wine, lobster sauce, garlic and cooking oil.
1, the green pepper is seeded, washed and cut into hob blocks. After all the peppers are cut, they should be flat and even, and there should be no bulging place, which is still easy to be spicy after frying; When cutting peppers, the most easily overlooked thing is the tip of the pepper tail, which must be cut in half to achieve a flat effect.
2. When pork is processed, remove all the white fascia first, so as not to affect the taste. Slice tenderloin, cut pork into pieces, and separate fat from lean meat. Cut off the fat and leave it alone. Put a little cooking wine, a little soy sauce and some soy sauce in the lean meat, mix well and marinate. Then use a tablespoon of soy sauce, grab the shredded pork a little and marinate it for a while, and use this time to deal with other side dishes.
3. Stir-fry Chili peppers in a dry pan. The pan is hot. Do not put oil. Put Chili peppers in. Turn on medium heat. Stir-fry Chili peppers in a dry pan, so that the water in the peppers will evaporate, wrinkle and peel the tiger skin. When the pepper is fried, the unique pungent taste of this green pepper comes out.
4, stir-fry shredded pork, put oil in the pot, a little oil. If meat oil is not taboo, this step can be fried with pigs, and the finished product will be more fragrant. Put the fat down and fry the oil. The fat has been dried. Pour the marinated lean meat into the fire and stir fry.
5. Pour in the pepper and continue to stir fry together. When frying, the pepper is constantly "ground" with a spatula, that is, the pepper is continuously crushed with the bottom of the spatula to make it easier to fry the pepper. This step is very important, so that the fried Chili meat will be fragrant but not spicy. Stir-fry for about 40 seconds to a minute. Don't stir-fry for too long, the peppers will not taste good when they are stir-fried. This dish, Chili, is delicious only when it tastes crisp and tender.