Authentic fried pork with chili pepper, smooth and tender, do you know how to make it?

Tianjiu announced an improved version of stir-fried pork with chili, using lean pork knuckle meat instead of pork belly, so that you can eat it with peace of mind.

When I stir-fry shredded pork at home, I always feel that the stir-fried meat is chewy and dry, and not as tender as in a big restaurant. This is because it lacks a key step, desizing.

How to prepare the meat slices to make them soft and tender, and how to stir-fry the pork with chili, it will taste better than in a big hotel.

The meat slices cut into small pieces are washed to remove the remaining blood, marinated to add flavor, and the car engine oil is removed from the pulp, and then stir-fried. The meat slices are tender and delicious, and even the elderly with bad teeth can chew them.

Now let’s make this traditional Hunan home-cooked dish with friends, stir-fried shredded pork with chili.

Production process of pepper fried pork 1. Desize the meat slices in advance and pickle them: 150 grams of lean pork shank meat, cut into slices, then cut into 5mm size and 10cm long slices, rinse with warm water; then add a little cold water in batches, according to the

Pinch and let the meat absorb water into the meat, so that the muscle fibers will be soft and tender; add 1 gram of salt and 3 grams of rice wine to add a base flavor to the meat and remove the fishy smell; add 10 grams of egg white and mix well; add dry starch

3 grams, sizing evenly; add 10 grams of cooking oil to prevent sticking, marinate slightly for 20 minutes.

This is also a very detailed desizing process for meat slices, so that the processed meat slices will be fresh and tender after being oiled.

2. Wash and cut 30 grams of green and red peppers and dried red peppers into thin strips. Cut into slices of ginger, minced garlic, and green onions.

3. Grill the pan in advance, heat the pan with cold oil, leave the remaining oil slightly wider, add the desizing meat slices, the oil will turn white, and the meat slices will be cooked.

Now focus on frying shredded chicken in a pot, push the meat slices to the edge of the pot, scoop out the excess oil, add dried red pepper, onion and garlic and stir-fry until fragrant, add 15 grams of light soy sauce and stir-fry until fragrant.

Push the meat slices back to the center of the pot, stir-fry together, and add 10 grams of rice wine.

Add green and red chili shreds, bring to a boil, cook 30 grams of cold water (soup), and add 2 grams of salt, 2 grams of white sugar, and 2 grams of chicken essence (or chicken powder), stir-fry quickly and mix well.

Add 30 grams of corn starch to the glass juice, pour 5 grams of sesame pepper oil, stir-fry again, and stop stirring.

4. Remove from the pot and serve on a plate. This spicy fried pork with rich sauce is completed.

Characteristics of the dish: Red and green in color, full of flavor from the finished dish sauce, spicy and salty taste, fresh and tender meat, and various nutrients. It is a delicious Hunan dish that is quick to watch.

The focus of this dish is on desizing the meat slices and adding Chaotian peppers before frying them in oil. If you understand these two aspects, the fried meat with fried peppers will definitely taste good.

Authentic chili fried pork, the meat slices are made in this way, fresh and tender, and the taste is comparable to that of a big restaurant.