Peasant-style stir-fried pork is a classic Hunan dish with pork belly and green pepper as the main ingredients. After cooking and frying, it is fragrant and moderately spicy, claiming to be a dish that can hold three bowls of rice. A plate of authentic peasant stir-fried meat must have: the meat is soft and tender without losing its fragrance, the fragrance of pepper is stronger than the spicy taste, and at the same time, it can't be spicy and choking. The red oil at the bottom of the plate combines the spicy taste of pepper and the aroma of sliced meat, and the smell makes people appetite.

Speaking of this magical dish, the practice is extremely simple. As long as the meat slices are marinated and starched in advance, they can achieve a tender and smooth taste. Green peppers can choose different spicy degrees based on their own taste. Here, we add some red peppers to enhance the color, and we only need home-cooked seasonings to make this authentic peasant stir-fried meat.

Shredded Pork with Vegetables

Step 1: Prepare ingredients.

Half a red pepper, cut into rhombic pieces, and green pepper is also cut into rhombic pieces. Green and red peppers can add color to dishes. Slice the onion, break it by hand and put it together for later use.

Cut green onions into horseshoe slices, ginger into slices, garlic into slices, put them in the same pot and cut some dried Chili slices for later use.

Step 2: curing and sizing

A small piece of pork, washed, sliced and put in a pot.

Add a spoonful of salt, a spoonful of chicken powder, pour a little cooking wine to remove the fishy smell, and beat in an egg white to make the meat slices more smooth and tender. Pour in a little more starch, pour in 3 grams of soy sauce to extract color, let the starch be evenly wrapped on the meat slices, lock the moisture in the meat slices, and continue to marinate evenly 10 minute.

Step 3: Sliced meat is lubricated with oil.

Burn the oil in the pot, the oil temperature is 40% hot, and the oil level is calm and smokeless. Put the meat slices into the pot in turn, break them up with a spoon, lubricate for about one minute, and then pour them out to control the oil for later use.

Step 4: Cook and fry.

Leave a little base oil in the pot, add onion, ginger, garlic and dried Chili, stir-fry together, stir-fry until fragrant, then add 5g of bean paste and 3g of Chili sauce, stir-fry the sauce and stir-fry red oil.

Then pour in green pepper, onion and sliced meat with good oil, stir-fry the green pepper until it is raw, pour in a little water from the side of the pot, add 2g of salt, 2g of pepper 1 g, 2g of chicken powder, and a little of white sugar to freshen up, turn to high fire and stir-fry the seasoning quickly, then hook in a little water starch to make the seasoning better adsorbed on the surface of the ingredients, and then take it out of the pot and put it on a plate.

Teddy boy has something to say:

1. Slices of meat must be salted and sized to achieve a tender and smooth taste without losing meat flavor.

2. When lubricating oil, the oil temperature should not exceed 40% heat, so as to avoid the meat slices getting old.

3. Bean paste and spicy girl must be fully fried, otherwise the taste of the dish will be insufficient.

Well, a simple and homely small fried pork is ready, so please try it for your favorite friends.