Skinned pork (appropriate amount)

Supplement

Chili (appropriate amount)

Kitchenware

Cooking pot, wok

Classification

Hot dishes mildly spicy stir-fried for an hour Normal Difficulty

Chili pepper stir-fried back to the meat of the pot of the recipe steps: 1 1 spices (forget to put the pepper on it)

p>Chili fried back to the meat of the practice steps: 2 2 the skin of the pork first put in an iron pot, open fire, branded into a waxy brown, then wash, cold water in the pot to cook, when the chopsticks can be poked into the skin of the meat when you can turn off the fire.

Chili pepper fried back to the meat of the practice steps: 3 3 meat cooled and cut into 4-5cm wide slices standby.

Chili pepper fried back to the meat of the practice steps: 4 4 chili pepper shredded standby.

Chili Stir-Fry Pork Step: 5 5 When the pan is hot, put the cut pork slices directly into the pan.

Chili fried huikang pork practice steps: 6 6 then add peppers, ginger stir fry with medium-low heat; stir fry oil, add a few rock sugar, continue to stir fry.

Chili pepper stir fry back to the meat practice steps: 7 7 Stir fry until the meat is slightly curled, add a small amount of soy sauce (mainly for color) to stir fry until the meat is red.

Chili fried back to the meat practice steps: 8 8 then meat up, the pan left just frying meat in the oil.

Chili fried back to the meat practice steps: 9 9 9 pot of oil enough if you can not put the oil (if the pot of meat oil is less, then you can properly put some oil), will be Pixian douban, drums into the pot of meat.

Chili fried back to the pot of meat practice steps: 10 10 high heat will be beans, bean drums fried incense.

Chili fried back to pot meat practice steps: 11 11 and then the meat back to the pot, stir fry. Finally add the chili pepper and stir-fry a few times, add green onions, sprinkle a small amount of cold water on the pot of meat before starting, and finally add chicken seasoning.

Chili fried back to the pot meat practice steps: 12 12 plate

Tips:

1, choose the five-flower meat, to choose the color of fresh and elastic meat, the meat is well chosen, fried out will have a glutinous texture.

2, chili pepper is best to use a little slightly spicy long pointed chili pepper, than round head pepper fried out more fragrant.

3, the last time you start the pot to the back to the meat sprinkled with a little cold water, can be better meat color.