The main ingredient is 300g pork belly.
Ingredients: 300g green pepper, 1 red pepper, half a slice of ginger and 5 cloves of garlic.
Seasoning edible salt, soy sauce, soy sauce, oyster sauce, white pepper, yellow wine, starch.
Preparatory work:
1. Wash the pork belly after peeling. Those who like pigskin can keep it and cut it into pieces with the thickness of 1 yuan coin for later use. If the knife maker is poor, you can freeze the meat in the refrigerator first, so that you can be as thin as you want.
2. Pork belly will taste better if it is marinated after being cut. Drop 5 drops of soy sauce in half a spoonful of soy sauce, which can increase the taste and color of pork belly. Too white pork belly will reduce appetite.
3. Add 2 grams of white pepper, which can enhance fragrance and deodorize.
4. Add 1 spoon of yellow rice wine, or add cooking wine if there is no yellow rice wine. The function of yellow rice wine and cooking wine is to remove fishy smell and enhance fragrance.
5, sprinkle half a spoonful of starch, starch can make pork belly more tender, and can lock the seasoning that is eaten without loss, and the taste will be better.
6. Then stir well and set aside. Make the pork belly taste better and the taste distribution is more uniform.
7. You can adjust a bowl first, so that you can save time and worry when cooking later. At the same time, it can also make pork belly and pepper stay in the pot for a shorter time. Add 2 tablespoons of water, half a spoonful of more soy sauce, half a spoonful of less soy sauce, half a spoonful of more oyster sauce and half a spoonful of starch to the bowl. Stir well and set aside.
8. Green peppers can be cut into horse slices or hob blocks, not too thick or too thin, just moderate. Red pepper is cut into the same shape as green pepper, and red pepper is mainly used for color matching here.
9. Flatten garlic with a knife and cut it into powder for later use, and cut ginger into powder for later use.
[Practice] After the pan is cleaned, turn on a big fire until it turns white and smokes, then add a spoonful of oil to moisten the pan, pick it up and shake it a few times, let the oil wet the surface of the pan, and then pour the oil out. The purpose of this is to prevent the phenomenon of sticking to the pot when frying pork belly in the future. This step is necessary.
2. After the oil is poured out, turn to low heat. There is no need to add oil to the pot. Pour the marinated pork belly into the pot, spread it out with a shovel, and try to make every piece of pork belly touch the surface of the pot, so that the heating is better and more uniform.
3. Open the fire after laying the pork belly. You can change the position of the pot slightly, so that every position of the pot can be heated evenly. In the meantime, we don't move the pork belly, just change the heating position of the pot.
After about 30 seconds, we turn the pork belly upside down and spread it out with a shovel, and fry it on the other side in the same way for 30 seconds.
In this way, the pork belly will be slightly golden on both sides, and the pork belly will start to oil. We will turn down the fire and slowly stir up the oil in the pork belly with a small fire. After frying on both sides for 30 seconds, we can turn over more, so that the oil will be faster and more uniform.
6. Don't stew pork belly for too long after it is oily, otherwise the lean meat will become firewood and lose its taste. Pork belly is cooked on both sides for 30 seconds, and then it is cooked for 30 seconds at most.
7. After pork belly is taken out of the pot, lard is left in the pot, and half of it is poured into a bowl filled with minced garlic and Jiang Mo with a spoon for later use.
8. There is still half lard in the pot. After the fire is turned on, pour the pepper into the pot.
9. Add 65,438+0 tbsp salt. There can be a little more salt than usual cooking. There are two reasons. One is that it is difficult to taste salty pepper, so add more. The other is that the salt of the whole dish is added at one time, and no extra salt will be added in the future.
10, add 1 spoon of water. The purpose of adding clear water is to make the salt taste penetrate into the pepper better, and at the same time, it can produce a lot of water to make the pepper mature faster. Pepper can't be fried for too long. If it is fried for a long time, its appearance will not look good and its color will not look good.
1 1. Stir-fry the peppers quickly after cooking, so that each piece of pepper can be heated evenly and the salt taste can be distributed more evenly. With the blessing of fire, it takes at most 30 seconds to pour out the water for standby. Pour the water into the vegetables, so that there will be no extra soup.
12. Wash the pot after the pepper is out of the pot. After the water is drained by the fire, the lard, minced garlic and Jiang Mo are poured into the pot and stir-fried for fragrance.
13, the fragrance can come out at most 10 second, and then pour the pork belly into the pot.
14. Pour the pepper with good water control into the pot.
15, stir-fry quickly and evenly, so that all ingredients can blend, penetrate and collide with each other. This process takes five seconds to complete.
16, stir the prepared bowl sauce first, because the starch will sink after a long time, so stir it evenly first, slowly pour the stirred bowl sauce into the pot, stir it evenly quickly, and let the juice be evenly wrapped on the ingredients, so that it is delicious and delicious.
17, after adding the bowl of clams, as long as stir-fry evenly, it will be out of the pot and put on the plate. If you continue to stir fry, the pork belly will get old and the pepper will not look good.
18, the pork belly fried in this way is very fragrant, not greasy to eat, and tastes particularly good. The pepper has just broken, and it is crisp and has no astringency. Because of the inhalation of lard, it becomes particularly delicious, super delicious, super delicious. You are sure to enjoy the next meal.
A new Amyuan restaurant has opened in RT Mart. Its specialty is fried meat with Chili peppers. I also went to the store specially. It's really delicious. To tell you the truth, I have carefully studied this Chili fried meat. According to my own understanding, I fried it twice and both ended in failure. It always tastes worse. I can't believe it. If I can't make it exactly the same, I will never stop. I will share it with you when I succeed. Please stay tuned.
There are many ways to stir-fry meat with Chili, and there will be some differences in different places. As long as I learn, I will share it with you. Being alone is not as happy as being alone.
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