The correct method of stir-fried pork with chili peppers. Don’t rush to cook the meat first. Master these 3 points. Chili peppers are all fragrant. Stir-fried pork with chili peppers is a very down-to-earth dish. People who like spicy food will like it. The best one is Hunan cuisine.

Restaurant, the fried pork with chili pepper is sold out as soon as it is served. Because this dish goes well with rice, Hunan people have the most say in it.

Many people like to use large green peppers when making chili fried pork. In fact, Hunan chefs prefer to use screw peppers. Snail peppers are characterized by thin skin, crispy texture, and more spiciness. Large green peppers do not have the aroma and taste of screw peppers.

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Stir-fried pork with chili seems simple, but in fact it requires a lot of skills to make it well.

The selection of ingredients is very particular, and the cutting technique is also very important.

Cutting into cubes with a hob is a safer method. You cannot cut into shreds, because this dish requires high heat and fast frying. If you cut it too finely, it will easily cause it to become wilted. After frying, it will inevitably lose its crisp taste. At the same time, it will also

Affect sales.

Furthermore, it is very important to put the green pepper fried meat dish into the pot for the second time. It is not advisable to fry the green pepper directly. The remaining water in it must be dried, so that its aroma will be fully released, so as to achieve the delicious flavor of the pepper.

Crisp and refreshing purpose.

The above is the chef’s summary of the three main points for stir-fried pork with chili. Let’s take a look at the detailed preparation steps shared by the chef!

Ingredients required: green pepper, garlic, pork (lean or fatty), black bean paste, chicken essence, oyster sauce, salt. Method 1. Go to the market to buy a piece of front leg meat (or hind leg meat) and bring it back. It is best to bring some fat and lean meat with you.

, then cut them into 3-5 mm slices. After cutting, put them into bowls and set aside.

2. Add a little light soy sauce, starch, and cooking oil to the lean meat, stir evenly, then set it aside to marinate for 5-8 minutes to let it taste easily.

3. Wash the green peppers and remove the seeds and stems inside them. If they are not removed, they will turn very black when dried and stir-fried, which will not only affect your appetite, but also the taste will be slightly bitter and the texture will be bad.

It will become very bad.

4. After drying and draining the water, pour it directly into a water-free and oil-free iron pot (dry pot). At the same time, add an appropriate amount of salt, turn on high heat and fry it dry, try to dry out the water inside, so that the fragrance will be fragrant.

It will be completely released. When frying, keep gently crushing it with a spoon, which can speed up the frying. After frying, take it out and set aside. This step is very important. It determines whether the taste of the pepper is crisp and tasty.

5. Put a little fat meat in the pot, turn on low heat and stir-fry the fat, then add an appropriate amount of garlic cloves and marinated lean meat slices. At the same time, add an appropriate amount of 8-grain tempeh.

Stir-fry over high heat until fragrant.

6. Pour the fried green peppers into the pot, then add a little chicken essence and oyster sauce to taste, continue to stir-fry over high heat, and then take it out of the pot and put it on a plate. The fried meat with green peppers is completed. It is spicy and delicious, and is a special meal.

Note: You can use dark soy sauce or light soy sauce to marinate lean meat. Dark soy sauce will be darker in color, but the flavor of the sauce will be stronger. Rural people are more accustomed to eating it. Restaurant chefs usually choose light soy sauce because of the strong soy sauce flavor.

The effect of improving freshness will be more obvious.