Main Ingredients Pork 300 grams.

Ingredients300 grams of green chili peppers, 1 red chili pepper, half a piece of ginger, 5 cloves of garlic.

Seasonings cooking salt, soy sauce, old soy sauce, oyster sauce, white pepper, yellow wine, starch.

Preparation:

1, pork peeled and cleaned first, if you like to eat pork skin can also be retained, and then cut into 1 yuan coin thickness of the slices spare. Poor knife work can first put the meat in the refrigerator to freeze a bit, so that how thin you want can be arbitrary.

2, cut the meat to marinate, so that it better taste, in half a spoonful of soy sauce on 5 drops of soy sauce, so that you can increase the flavor of the meat, but also increase the color of the meat, the color of the meat is too white will pull down the appetite.

3, add 2 grams of white pepper, white pepper can play the role of aroma and deodorization.

4, add 1 tablespoon of yellow wine, there is no yellow wine on the addition of wine, yellow wine and wine are the role of deodorization and increase the flavor.

5, sprinkle half a tablespoon of starch, starch can make the pork more tender, more can lock eat into the seasoning is not lost, eat up the texture will be better.

6, and then mix well and standby. Let the meat more flavorful, but also let the flavor distribution more evenly.

7, you can first adjust a bowl gravy, so that you can save time in the later cooking, will not get messy, but also can make the five-flower meat and chili in the pot to stay shorter time. Bowl add 2 tablespoons of water, soy sauce a little more than half a tablespoon, the old soy sauce small half a tablespoon, oyster sauce a little more than half a tablespoon, half a tablespoon of cornstarch, add a good and mix well and set aside.

8, green chili pepper cut horse slice or hobnail block can be, not too thick and not too thin, moderate on the good. Red pepper cut into the same shape as the green chili, red pepper here is mainly to play with the color.

9, garlic with a knife to beat flat and then chopped spare, ginger chopped spare.

〖Practice〗Clean the pot and turn on high heat to burn the pot until white and smoke, then add a spoonful of oil to moisten the pot, pick up the pot and shake it a few times, so that the oil will be moisturized pot surface, and then pour out the oil. This step is necessary so that when you sauté the pork later, it won't stick to the pan.

2, the oil poured out after the change to a small fire, the pot does not need to add oil, the marinated pork into the pot, with a spatula to spread the pork, try to make every piece of pork can touch the surface of the pot, so that the better, more evenly so that the meat heat oil.

3, the pork spread out on high heat, you can slightly change the position of the pan, so that every position of the pan can be evenly heated, during this period we do not move the pork, just change the position of the pan heat.

4, about 30 seconds later, we use a spatula to turn the pork and spread, change the other side with the same method of frying on 30 seconds.

5, so that you can fry both sides of the pork until slightly golden, the pork will begin to bubble out of the oil, we change the fire to low, with a small fire slowly the oil of the pork sautéed out of the two sides of the frying 30 seconds, we can turn more, so that the oil is faster and more uniform.

6, pancetta oil do not stir too long after the time, otherwise the lean meat will become firewood and lose flavor, pancetta 30 seconds on both sides, up to 30 seconds to the pot.

7, the five-flower meat out of the pot, the pot is left to stir out of the lard, with a spoon to play half of the pouring into the bowl filled with minced garlic and ginger standby.

8, half of the lard left in the pot, turn up the heat and pour the chili into the pot.

9, add 1 tablespoon of salt, salt can be slightly more than the usual stir-fry a little more, there are 2 reasons, one is the chili pepper is more difficult to enter the salt flavor, so add a little more, and the second is this time to the whole dish of salt are added at once, and will not be added to the salt again later.

10, add 1 tablespoon of water into the water, the purpose of adding water is to let the salt taste better penetrate into the pepper, but also can produce a lot of moisture, so that the pepper faster maturity, the pepper can not be fried for too long, fried for a long time the appearance of the appearance of the bad, the color will not be good.

11, chili pepper pot after rapid stir-fry, so that each piece of pepper can be evenly heated, but also so that the salt flavor distribution is more uniform, in the fire under the support of up to 30 seconds should be poured out of the water control standby. Drain the water into the dish so that there is no excess soup.

12, chili out of the pot to clean the pot, high heat to dry the water after the lard, garlic and ginger together into the pot to stir-fry aroma.

13, up to 10 seconds fragrance can come out, and then pour the pork into the pot.

14, the water control of the chili pepper is also poured into the pot together.

15, quickly stir fry evenly, so that all the ingredients are integrated with each other, penetrate each other, collide with each other. 5 seconds is enough for this process to be completed.

16, to adjust the bowl of gravy first stir, because placed for a long time, the starch will sink to the bottom, so it is necessary to stir evenly, the bowl of gravy stirred while slowly pouring into the pot, the side of the rapid stir-frying evenly, so that the sauce can be uniformly wrapped in the ingredients on top of, so that eat up to taste enough to be able to taste good.

17, the bowl of gravy after adding, as long as the stir-fry evenly to be out of the pan on the plate, and then fried, pork will be old, chili will not look good.

18, this fried pork is very fragrant, eat up is not greasy, taste is also particularly good, chili pepper just break raw, with a little crunchy, no raw taste, because of the inhalation of lard, but also become particularly tasty, super flavorful, super tasty, super rice a rice dish, you will also like.

The RT-Mart newly opened a Amu source, its signature dish is chili pepper fried meat, I also deliberately went to visit the store, really delicious, honestly I seriously studied this chili pepper fried meat, and according to my own understanding of the fried 2 times, are to fail, the taste is always so poor a little bit, I do not believe it, do not do not have exactly the same I will never give up, and so I'm successful and then I'm going to share it with you, I'm not sure if you can do, but I'm not sure if you want to do, but I'm not sure if you want to do. I'll share it with you when it's done, so stay tuned.

There are many ways to stir-fry meat with chili peppers, and there are some differences in the practices around the world. As long as I learn, I will share it with you and **** enjoy it, and enjoy it alone as much as you do.

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