Chili pepper stir-fry is the most common dish on the table of Hunan people, but the two common ingredients, but can make people even down three bowls of white rice soul delicious.

A successful dish of chili pepper stir-fry meat, the core lies in a "fragrant" word. Stroll through the streets of Hunan at mealtime, from the windows and doors of every house, often this is the strong aroma of the wrong life, a little bit of chili pepper pungent, with fat slices of meat in a frying pan sautéed out of the aroma, coupled with the local specialties of the drums melted in the broth, the richness, instantly hooked to the whole of the five organs of the temple to the sky and the earth.

Chili pepper fried meat is actually a national dish, not only in Hunan cuisine, in many years ago in the country is very popular to chili pepper fried meat restaurants throughout the north and south. In our Taian area there are a lot of such restaurants, business is particularly red-hot. This side of the common practice is to use marinated pork slices and then fried chili, put some soy sauce, the finished product is rich in sauce, pepper meat sticky, with rolls or pancakes, very appetizing and refreshing. But I don't think this is the most authentic way to stir-fry pork with chili peppers.

Burnt, oily and fragrant are the essence of Hunan's version of chili pepper stir-fry. How to make an authentic chili pepper stir-fry that even Hunanese will give a thumbs-up to, Next Weekly offers an exclusive recipe.

Main ingredients: Hangzhou pepper (or Hunan local chili), thigh meat

Accessories: black beans, soy sauce, soy sauce, cooking wine, cornstarch, salt, chicken essence, garlic

Specific method:

One, chili pepper clean, hobnail diagonal cut, so that in the frying pan in the heat uniformly, but also easier to taste. Hind leg meat sliced, lean meat thin cut, fat can be slightly thick (because under the pot will be used to refine the oil). Marinate the sliced meat in cooking wine, soy sauce and cornstarch for 10-15 minutes.

Second, the iron pot is hot, do not put the oil, medium heat under the chili, choking out the aroma, add the right amount of salt, the process of constantly using a spatula to crush the pepper, until the surface of the chili pepper slightly charred and then served out.

Three, a little vegetable oil hot pot, pour into the cut fat meat, open small fire slowly fry, fry the lard this step, is this dish juice is a vital step.

four, fat meat slightly browned on both sides, pour into the lean meat, turn the fire quickly stir fry, wait until the meat brown pour into the chili pepper, garlic stir fry, add soy sauce, salt seasoning, a little warm water juice pot.

Five, an authentic Hunan flavor stir-fried meat finished!