This dish should be the first place, at least eat home more, is the champion of Hunan cuisine. I have not heard of anyone who does not love to eat, even if you do not eat spicy will pick the meat to eat a few chopsticks. Practice and steps are as follows:

200 grams of pork cut random slices, 150 grams of spicy green chili peppers cut random slices, ginger julienne, garlic cloves cut section. Then peanut oil, salt, soy sauce each appropriate amount. Frying pan hot oil burst incense ginger wire, under the meat slices stir-fried to no moisture out of the incense, cooking soy sauce, steak one side of the stir-fried chili peppers, and then mixed stir-fry to the incense, put salt and garlic cloves, out of the garlic fragrance off the fire out of the pot.

The second, garlic shoots fried meat.

This dish and green pepper fried meat have the same flavor, are figure a fresh flavor of vegetables, set off the fragrance of pork, under the wine and rice, especially under the rice. Practice and steps are as follows:

200 grams of pork shredded, and do not marinate treatment. 150 garlic clover cut inch section. Soy sauce, peanut oil, salt each moderate. Frying pan hot oil first sautéed shredded pork, grill one side, and then into the garlic moss fried to no moisture, mixed frying, cooking soy sauce, salt, break the moisture out of the aroma on the fire out of the pan.

Third, pickled bean curd fried meat.

This dish is also Xiangcai in theory, but as with the first two, now can not distinguish the source, all over the world to do so, the flavor is also basically the same. Sour bean curd fried minced pork, not to mention more rice, smell the flavor of the mouth is bubbling water. Practice and steps are as follows:

150 grams of pork minced, 200 grams of pickled bean curd diced, 2 dry red pepper diced. Onion cut flowers, ginger cut rice, peanut oil moderate. Frying pan hot oil burst incense onion ginger red pepper, put the minced pork fried open to no more water gas. Then put the sour bean curd, stir fry until no more water, out of incense, turn off the fire out of the pot.