When making chili-fried meat, should you stir-fry chili or meat first? Many people do it wrong, remember the order, it is soft, tender and spicy!

Many people like to eat chili peppers, especially when the weather is cold. Eating more chili peppers can make people sweat, which makes people love spicy food. There are many ways to make peppers, such as tiger skin green peppers, shredded pork with green peppers, fried pork with peppers, etc. No matter how you make them, they are delicious.

Stir-fried pork with chili pepper, also called farm-style stir-fried pork, is a classic dish in Hunan cuisine. It is homemade, soft, tender and fragrant, and is loved by people. Many people make fried pork with chili peppers, but the taste is not as delicious as the ones made by hotel chefs, and it is not as tender and tender. This is mainly because they do not master the correct method. Now I will share with you the correct way to cook fried pork with chili peppers.

If you want this dish to be delicious, you must master it from the raw materials to the method. Friends who like to eat it, please save it.

Chili Fried Pork

Prepare pork belly, green chili peppers, green onions, ginger, garlic, salt and cooking oil.

Method

1. When making chili fried pork, choose fat and lean pork belly, which tastes oily and fragrant; for chili peppers, use screw peppers, string peppers, etc., which taste more spicy. If you can't stand spicy food, you can use ordinary bell peppers.

2. Wash the pork belly, do not peel it, and cut it into 2~3 mm thick slices. Thinner ones will taste better and can form lampshades. If they are too thick, they will taste bad and be greasy. If the meat is too soft to cut, you can put it in the refrigerator for half an hour, then take it out and cut it very thinly.

3. Cut the green onions into sections, mince the garlic, and shred the ginger. Remove the seeds and stems from the peppers, wash them and cut them into cubes. Wash the garlic sprouts and cut them into sections.

4. Boil a pot of boiling water, pour in the pork belly slices and blanch them for 3 minutes, remove them, rinse them and drain them.

5. Do not put oil in the wok, heat it up, add the pepper cubes, and stir-fry over low heat to create the spiciness. When the peppers are wrinkled and browned tiger skin appears, turn off the heat and serve.

6. Pour an appropriate amount of oil into the pot, heat it and moisten the pot. Pour out the hot oil and add cold oil again, then add the pork belly slices, stir-fry over low heat to remove excess fat, and serve as slices. Roll up to form a "lamp nest", then add dark soy sauce and stir-fry until coloured.

7. Add green onions, shredded ginger, and minced garlic, stir-fry quickly until fragrant, add a spoonful of bean paste and stir-fry until red oil comes out, pour in fried chili cubes, garlic sprouts, and stir-fry for half. Minutes to death.

8. Add appropriate amount of salt, light soy sauce, and oyster sauce, stir-fry evenly, then turn off the heat and remove from the pan. The fried pork with chili pepper is ready.

The fried pork with chili made in this way, the pork belly is soft, tender and fragrant, the chili is spicy and delicious, very tasty and delicious.

The chef has something to say

1. Pork belly cannot be fried directly. Like twice-cooked pork, it needs to be blanched and then fried to make it soft and tender.

2. When making chili-fried meat, should you stir-fry chili or meat first? Many people fry the meat first and then add the chili peppers and stir-fry together. This is wrong. No wonder the meat tastes old and not spicy. The correct way is to stir-fry the chili peppers first to get the spicy flavor and then serve them out, then stir-fry the pork belly, and finally add the chili peppers and stir-fry them together so that the taste is spicy enough.

3. Cut the meat thinly rather than thickly. If it is thick, it will definitely not taste good. Stir-fry as much as possible to make the meat tender and not greasy.

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