The main ingredient is 300g pork belly.

Ingredients: 300g green pepper, red pepper 1 piece, half ginger, 5 cloves garlic.

Seasoning edible salt, soy sauce, soy sauce, oyster sauce, white pepper, yellow wine, starch.

Preparatory work:

1. Wash the pork belly after peeling. If you like pigskin, you can keep it, and then cut it into pieces with the thickness of 1 yuan coin. If the knife maker is poor, he can freeze the meat in the refrigerator first and be as thin as he wants.

2. Pork belly will taste better if it is marinated after being cut. Dropping 5 drops of soy sauce into half a spoonful of soy sauce will increase the taste and color of pork belly. Too white pork belly will reduce appetite.

3. Add 2 grams of white pepper, which can enhance fragrance and deodorize.

4. Add 1 spoon of yellow rice wine, or add cooking wine if there is no yellow rice wine. The function of yellow rice wine and cooking wine is to remove fishy smell and enhance fragrance.

5, sprinkle half a spoonful of starch, starch can make pork belly more tender, and can lock the seasoning that is eaten without loss, and the taste will be better.

6, and then fully stir evenly for use. Make the pork belly taste better and the taste distribution is more uniform.

7. You can adjust a bowl first, so that you can save time and worry when cooking later. At the same time, it can also make pork belly and pepper stay in the pot for a shorter time. Add 2 tablespoons of water, half a spoonful of more soy sauce, half a spoonful of less soy sauce, half a spoonful of more oyster sauce and half a spoonful of starch to the bowl. Stir well and set aside.

8. Green peppers can be cut into horse slices or hob blocks, not too thick or too thin, just moderate. Red peppers are cut into the same shape as green peppers. Here, red peppers are mainly used for color matching.

9. Flatten garlic with a knife and cut it into powder for later use, and cut ginger into powder for later use.

[Practice] After the pan is cleaned, open a large fire until it turns white and smokes, then add a spoonful of oil to moisten the pan, pick it up and shake it a few times, let the oil moisten the pan surface, and then pour out the oil. The purpose of this is to prevent the phenomenon of sticking to the pot when frying pork belly later. This step is necessary.

2. After the oil is poured out, turn to low heat. There is no need to add oil to the pot. Pour the marinated pork belly into the pot, spread it out with a shovel, and try to make every piece of pork belly touch the bottom surface of the pot, which is better and more evenly heated.

3. Open a fire after spreading the pork belly. You can change the position of the pot slightly, so that every position of the pot can be heated evenly. During this period, we don't move the pork belly, only change the heating position of the pot.

After about 30 seconds, we turn the pork belly upside down and spread it out with a shovel, and fry it on the other side for 30 seconds in the same way.

5. In this way, the pork belly will be slightly golden on both sides, and the pork belly will start to oil. We will turn down the fire and slowly stir-fry the oil in the pork belly. After frying on both sides for 30 seconds, you can turn it over more, so that the oil will be faster and more uniform.

6. Don't simmer pork belly for too long after it is oily, otherwise the lean meat will turn into firewood and lose its taste. After 30 seconds on both sides of the pork belly, it will take up to 30 seconds to get out of the pot.

7. After the pork belly is out of the pot, the lard is left in the pot, and half of it is scooped with a spoon and poured into a bowl filled with minced garlic and Jiang Mo for later use.

8. There is still half lard in the pot. After firing, pour the pepper into the pot.

9. Add 65,438+0 tbsp salt. Salt can be a little more than usual cooking. There are two reasons. One is that pepper is hard to have salty taste, so add more. The other is to add salt to the whole dish at once, and no more salt will be added in the future.

10, add 1 spoon of water. The purpose of adding water is to make the salt taste penetrate into the pepper better, and at the same time, it can also produce a lot of water to make the pepper mature faster. Pepper can't be fried for too long. If it is fried for a long time, its appearance will not look good and its color will not look good.

1 1. Stir-fry the peppers quickly after they are put into the pot, so that each piece of pepper is heated evenly and the salt taste is distributed more evenly. With the blessing of fire, the water will be poured out for use in 30 seconds at most. Drain the water into the vegetables so that there won't be any extra soup.

12. Wash the pot after the pepper is out of the pot. After the water is dried with fire, pour lard, minced garlic and Jiang Mo into the pot and stir-fry until fragrant.

13, the most fragrant 10 second, then pour the pork belly into the pot.

14. Pour the pepper with good water control into the pot.

15, stir-fry quickly and evenly, so that all ingredients blend, penetrate and collide with each other. This process takes five seconds to complete.

16, stir the prepared bowl sauce first, because the starch will sink after a long time, so stir it evenly first, then slowly pour the stirred bowl sauce into the pot, stir it evenly quickly, and let the juice be evenly wrapped on the ingredients, so as to be fragrant and delicious.

17, after adding the bowl of clams, as long as they are stirred evenly, they should be put out of the pot and put on the plate. If you continue to fry, the pork belly will get old and the pepper will not look good.

18, the pork belly fried in this way is very fragrant, not greasy and tastes particularly good. Pepper is just broken, crisp and not astringent. Because of the inhalation of lard, it becomes particularly delicious, super delicious, super delicious. You are sure to enjoy the next meal.

A new Amyuan restaurant has opened in RT Mart. Its specialty is fried meat with Chili peppers. I also went to the store specially. It's really delicious. To tell you the truth, I have carefully studied this Chili fried meat. According to my own understanding, I fried it twice and both ended in failure. It always tastes worse. I can't believe it. If I can't do it exactly the same, I will never stop. I'll share it with you when I succeed. Please stay tuned.

There are many ways to stir-fry meat with Chili peppers, and there will be some differences in different places. As long as I learn it, I will share it with you. It is better to be alone than to be happy with others.

﹌﹌﹌﹌﹌﹌﹌﹌﹌﹌▼﹌﹌﹌﹌﹌﹌﹌﹌﹌﹌

Fried diced meat

Pork is a kind of meat that many people like to eat, and it is rich in protein. Therefore, frying pork with carrots, peas and green peppers can better integrate the nutrients of other foods. Pork can be cut into diced carrots and peas, quickly fried and then added with green peppers. Not only adults but also children like this dish. Pork is rich in protein, and carrot peak is rich in vitamins and carotene. Peas and green peppers are also rich in nutrients, so pork fried carrots, green peppers and peas can provide more comprehensive nutrition to the human body and are also very suitable for adults and children.

﹌﹌﹌﹌﹌﹌﹌﹌﹌﹌▼﹌﹌﹌﹌﹌﹌﹌﹌﹌﹌