Sharp peppers and meat stir-fried together is very good, the meat's tartness can be covered with sharp peppers, so the practice of stir-frying meat with sharp peppers is what it is?

The green pepper washed, hand-torn into small petals, tenderloin cut into small slices, garlic patted and chopped, medium heat, frying pan pour soybean oil, when the oil boils, put the meat, frying discoloration, zoom in on the minced garlic, after the aroma, add persimmon peppers, pouring into the soya sauce and old soy sauce stir-fry a few times, add pepper powder, continue to stir-fry, add chicken essence, salt and finally stir-fry evenly to the pan.

Or prepare pork, cut into slices, a little thinner, pepper, remove tendons, remove the son, wash, cut small pieces. Onion, ginger and garlic, can be added or not, pour a little bit of oil in the pot, if the pork is relatively fat, do not pour the oil can be, stir fry, fry a frying, control the fire, feel the meat of the fat part of the fast transparent, or brown, pour soy sauce and stir fry, you can put some cumin powder, the taste is more delicious. pot if there is pork oil do not have to pour oil, no if a little oil, put onion, ginger and garlic, burst incense, put pepper, stir fry, into the tiger skin, like soft point on more fried, control the fire, do not fry paste, and then put pork, stir fry, put salt, (MSG, chicken essence) can put some, and then it is done.

Authentic chili pepper stir fry practice

Chili pepper and meat stir fry is very common home cooking, some people want to eat authentic, so authentic chili pepper stir fry practice is what?

Prepare half a catty of five-flower meat, and then wash it. Slice the pork and marinate the meat in soy sauce for a while. Prepare chili peppers and wash, cut the pepper and green garlic, start a frying pan, under the pork sautéed and out of the oil, and then sheng up. Peppers, green garlic into the pan sauté, until the chili pepper fried to the skin a little almost paste, under the meat and stir-fry, add salt, chicken seasoning, you can get out of the pan.

Pay attention to home production, cut the chili pepper, it is best to over a course of oil, in the pan and meat and stir fry, you can prevent chili discoloration, or the bottom of the pan to give a little more oil, high-fire stir fry chili pepper, but also ensure that the chili pepper does not change color, small fire oil, will lead to chili pepper have a little discoloration, and fried chili pepper stir fry, be sure not to stir fry too long, long lead to the appearance of the dish is very poor, over the oil chili pepper cooked, add the meat directly, give the meat, and the chili pepper is cooked, and then add the meat. After the oil is cooked, add the meat directly, give the seasoning, stir fry on high heat for about 15 seconds to get out of the pan, can not be fried all the time.