How to make spicy stir-fried pasta

Ingredients

100g Italian pasta

50g tenderloin

5 dried chili peppers

One tablespoon of tomato sauce

50g peas

Half red pepper

15g butter

An appropriate amount of salad oil

2g black pepper

An appropriate amount of salt

Method steps

1. Italian. .Soak the pasta in warm water 30 minutes in advance. This can effectively shorten the cooking time. Boil the water in a pot and add an appropriate amount of salt and oil to prevent the pasta from sticking and give it a smooth texture. Add the soaked pasta and cook for 6 seconds. -7 minutes, turn off the heat and simmer for 5 minutes, remove and drain.

2. During the cooking time, prepare the ingredients. Cut the tenderloin into shreds, add an appropriate amount of light soy sauce, mix well and marinate for 10 minutes. Blanch the peas in boiling water, dice the red pepper, shred the ginger, and dry the red pepper. Wash the peppers and set aside.

3. Take out the cooked noodles, cool them and set aside (I didn’t cool them, just toss them over and they won’t stick together)

4. Heat a wok and set aside. Turn on the heat, add an appropriate amount of salad oil and butter, and wait until the butter is completely melted.

5. Add shredded ginger and dried chili peppers and stir-fry over low heat. This will maximize the flavor of the chili peppers without burning them. Add a large spoonful of tomato sauce, continue to maintain low heat, and stir-fry constantly to allow the oil and tomato sauce to completely blend and stir-fry to release the aroma.

6. Add the marinated shredded pork and stir-fry quickly until the surface changes color and there is no red meat. Do not fry for a long time as it will become old.

7. Put Add the cooked pasta, turn to medium heat, stir-fry with chopsticks and spatula evenly

8. Stir evenly, add cooked peas and diced red pepper, continue to stir-fry, and add an appropriate amount of salt. Seasoning, be sure to stir-fry for a while, so that the fried pasta will be more fragrant. All fried noodles are more delicious the more you stir-fry them! It’s so fragrant and fried! Ready to cook!

9. Today, I used butter with the aroma of dried chili peppers. It is fragrant but not greasy, spicy but not dry, and paired with the sweet and sour tomato sauce. The feeling, the spicy taste when you first enter the mouth, butter The creamy aroma is accompanied by the sweet and sour tomato sauce, which leaves a lasting aroma in your mouth and leaves you with endless aftertaste, making you never get tired of eating it!