It's just the way you do it, don't worry about whether it's authentic or not, it's good for dinner.

Many people say that the meat stirred when the degree of control is not good, you can use the tip of the buttocks of the meat (pork without stirring will be more fat), a piece of meat directly into the pot of cold water to cook, water rinse clean directly after slicing, the stirring step removed.

Ingredients ?

Pork 400 grams

green pepper 3-4

Pixian bean paste 1 spoon

Garlic 3 cloves

Sugar half a spoon

Soy sauce 1 spoon

Green peppercorns 5

Balsamic vinegar a little

Dry chili peppers 3

Home-style chili pepper stir fry practice ?

Dice the green pepper and mince the garlic.

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Thinly slice the pork. Put the meat in the freezer first to harden so you can slice it.

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My habit is to stir fry the green pepper in less oil first.

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After the green peppers were discharged, there was no oil in the pot, and the pork was sautéed directly.

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Stir-fry on medium-high heat

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Stir-fry until slightly charred look on the line, too burnt will taste hard.

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Stir-fried pork and green pepper put aside.

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Then you will get so much lard.

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Only a little bit of the base oil should be left in the wok, and the extra lard can be used to stir-fry the green vegetables and make yangchun noodles.

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Put the green peppercorns and dried chili peppers in the pot.

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Add a spoonful of Pixian bean paste, light taste remember to reduce the amount, because it is really salty.

I use the brand Azalea City, which I also saw recommended by others, and it's really good.

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Fry the red oil.

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Put down the sauteed green pepper and pork.

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Toss to coat.

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Put down a spoonful of soy sauce, half a spoonful of sugar, chopped garlic, a drop of balsamic vinegar, continue to stir fry for two minutes.

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Then you can take out of the pot to plate.

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