Add pepper and fried meat, cut pork belly into one third pieces for later use, clean it and put it in the refrigerator for half an hour. The purpose of this step is to thin the pork belly. Generally, the frequency of pig's forelegs is relatively high, so the meat is tender and delicate, and the fat is moderate. It is usually used for stewing and frying. Put two-thirds of the front leg meat slices into a bowl, add salt and light soy sauce, stir well, add egg white and starch and mix well again for sizing. Add seasoning, salt, steamed fish, black soybean oil and chicken essence, stir-fry evenly, sprinkle garlic sprouts before serving, and plate.
It is said that there are two places where stir-fried pork is the most famous. One is Hunan-style stir-fried pork, which is poured with soy sauce before serving. If the heat is not well controlled, ingredients and meat can be fried separately. First, the meat is cooked separately in the oil pan, and then mixed with pepper. Second, Sichuan-style peasant fried meat. The amount of soy sauce should make the meat slices turn red and bright, and the soup should turn into soy sauce. At this time, the pepper is fragrant and tender, and it can be cooked. A successful bowl of Chili fried meat should not only be full of color and flavor, but also the main characteristics of Hunan farmers' small fried meat are fresh and spicy, heavy and spicy, and heavy oil. The method is to use the combination of pepper, fermented soybean and garlic seedling, which is both spicy and warm, fresh and unforgettable, and brings unprecedented enjoyment to leisure people who advocate primitive simplicity and nature.
We choose 500 grams of fine Wuhua, which is three fat and seven thin, cut a knife from the middle, and then scrape off the pigskin, even if it is spicy, continue to drink water and eat. I can eat two more bowls of rice when I meet that plate of small fried meat. Cut into 6 cm wide strips, peel them and put them in the refrigerator until semi-frozen.