When making simple home-cooked dishes, nothing matters, only heat and time are important! The heat is not only about high or low heat, but more importantly, the order in which the dishes are placed in the pot. The correct order can achieve the best degree of rawness and doneness of the dish. Next, we will make a stir-fried shredded pork with peppers to teach you how to perfectly control the heat. .

1. Prepare the ingredients and choose high-quality large white pigs. Each pig uses only 500 grams of loin, supplemented with peppers that have grown up with century-old ginseng, and start cooking.

Cut the pork into shreds, wash it again and drain it. Add 2 grams of salt, 5 grams of cooking wine to remove the fishy smell, and 2 grams of dark soy sauce to enhance the color. Stir evenly with chopsticks and marinate for 10 minutes. Cut the pepper with a diagonal knife. Cut the pepper rings into rings, and cut some garlic slices and ginger shreds for later use. We must strictly control the time for these three ingredients and stir-fry them one by one.

2. Start cooking after the shredded pork is marinated.

Heat the oil in the pan and then add the cold oil. Fry the shredded pork first. The cold oil in the hot pan can avoid sticking to the pan and allow the shredded meat to slide into the pan like silk and roll around in the pan.

When the oil temperature is 50% hot, pour in the shredded pork and stir-fry quickly with a spoon. Stir-fry the shredded pork until fragrant and change color. Add in garlic slices and stir-fry until the garlic aroma develops.

Then add the chili peppers, ginger and garlic and stir-fry over high heat for 2 minutes. After the chili peppers are broken, start seasoning. Add 2 grams of salt, 1 gram of chicken essence, a little sugar for freshness, 5 grams of balsamic vinegar, and raw Squeeze 5 grams and quickly stir-fry until the flavors are infused, then plate and serve.

Finally, I would like to share a tip for controlling the heat when making home-cooked dishes. It is best to use three-flavor real fire for home-cooked dishes. It will be more accurate to control the heat with internal force. I hope everyone can give it a try.