Pork do so delicious and tender, cut pork must be cut along the grain of pork, that is to say, the knife and the texture of the meat is parallel to the grain, if the grain against the cut, the meat out of the burn will be scattered and crushed, unattractive, and easy to plug teeth.

Chili pepper stir fry

Input preparation: chili pepper pork

Auxiliary ingredients: garlic dry chili pepper

Practice steps:

First chili pepper cut into chunks, garlic garlic slices, dry chili peppers cut into julienne strips; and then take a handful of peppercorns into a bowl, add an appropriate amount of boiled water into the peppercorns water spare.

1. Cut the meat, take a piece of pork and cut it into slices along the grain of the pork. Pork to be good cut, it is best to put the fresh pork in the refrigerator for two hours before taking out to cut, when the softness is just right.

Additionally, cutting pork is a delicate matter, many friends are cut very casually, which side of the encounter with which side of the cut, this is not right, cut pork must follow the grain of pork to cut, that is to say, the knife and the grain of the meat is parallel to the grain, if the grain against the cut, the fried meat will be scattered and crumbled, unattractive, and easy to plug teeth.

2. marinade, fried meat to be delicious, marinade this step can not be missing: cut the meat into the appropriate amount of pepper water, and then add a little salt, the right amount of pepper, cooking wine, and a little soy sauce, with the hand keep grasping and mixing, so that all the seasoning into the meat, grasping and mixing to the material juice is absorbed by the meat all the way to the spoonful of starch, and then continue to grasp the mix and then add a few drops of cooking oil, once again! Add a few drops of cooking oil and set aside to marinate for 10 minutes.

The peppercorn water in the marinade can remove the fishy flavor of the pork and make the fried pork more fragrant; adding starch and cooking oil can lock the water in the pork and make the fried pork more tender and smooth, and it is not easy to stick to the pan when frying, and the meat is loose and not sticky.

3. Stir-frying meat, stir-frying meat is best done in an iron skillet, and I personally feel that the meat stir-fried in an iron skillet is more flavorful! But we all know, with iron pan fried meat, pork is easy to stick to the side of the pan without oil, so we fry to put a little more oil, and to iron pan burned to smoke before adding oil, and then do not have to wait for the oil is hot, then into the pork slices, will be the meat stir-fried to brown and then add a spoonful of soybean paste, stir-fried sauce flavor and then into the garlic and dried chili pepper, stir-fried and then poured into the chili pepper, stir-fry evenly along the side of the pan into the less a little water, and then continue to stir fry for about 50 seconds after adding salt to taste, stir fry evenly again can be removed from the pan. Do chili stir-fry meat when adding a spoonful of soybean paste stir-fry, taste extraordinarily fragrant, like friends must try.

When frying meat, add a little more oil to prevent the meat from sticking to the pan; in addition, don't put the oil in the pan when the temperature is too high, when the oil temperature is too high to put the pan, the fried meat will be hard and old and easy to stick to the pan.

A tasty and delicious chili pepper fried meat is done, so fried chili pepper crisp, tender meat flavor, and no fishy taste.