Stir-fried pork

Overview

Can anyone tell me what the difference is between stir-fried pork and stir-fried pork with green pepper? This dish is my favorite, bar none. No matter when you fry it, you can eat as much as you like. As for how hot it is when frying, how hot it is when eating, and whether you feel stomach discomfort after eating it, you won’t mind it at all, because this is true love! Enough talking, let’s eat!

Tags

• hot dishes
• home cooking
• common dishes
• old man
• summer recipes
• banquet dishes
• lunch
• chicken powder
• chili
• cooking wine
• five spice powder
• garlic cloves
• ginger powder
• onions
• pork belly
• sichuan pepper powder
• vinegar
• ginger
• salt
• soy sauce
• white pepper

Ingredients

Steps

1. 1 Selection of raw materials: There are probably hundreds of kinds of peppers. If you are okay with spicy food, you still have to choose peppers that are spicy enough for this dish, otherwise it will easily turn into "fried meat with green grass". You can ask the vegetable seller when purchasing whether the chili peppers are spicy or not. In my experience, long, thin chili peppers with straight handles, basically straight chili peppers and smooth surfaces are generally hot enough. I buy a lot of them at a time. This kind of chili is relatively easy to store. About fourteen or five of them can be used to stir-fry a plate of vegetables.

   

2. 2 Cut the peppers into shreds, as shown in the picture, with a diagonal knife to expose the pepper seeds inside. This kind of pepper is very spicy, so grab the pepper by the handle or just wear gloves. Do not touch the cut pepper directly with your hands, remember! ! ! If your hands are burned, be sure not to scratch them here and there. Wash your hands with strong alcohol and then rinse them with cold water, which will make it easier to relieve the pain. (I’m really worried)

   

3. 3 Washing peppers: why? Eating it without washing is really easy to cause diarrhea, and it can really make you faint from the spicy food. If you have a high tolerance for spicy food, please ignore this step. Put the cut peppers into a basin with a mesh opening. Do not add water. Use the end of a rolling pin to gently pound the peppers until the pepper seeds are almost separated. Then rinse with water 1-2 times to wash away the seeds (don't pound it too hard or rinse it too many times, otherwise it will not be spicy). Wash well and control dry.

   

4. 4 Shred a small piece of green onion, slice a clove of garlic, and cut the ginger into small slices (why do you need to cut the ginger into small pieces? Because this ginger is not only for seasoning, it is best to eat it. Chili peppers are cold in nature, and eating them can cause diarrhea, while ginger is warm in nature and can neutralize the coldness of peppers, so you can use more, cut into small pieces, and eat them together when eating)

   

5. 5 Cut the meat: Cut the pork belly into thin slices, it must be thin (you can also use lean meat to stir-fry, but the stir-fried pork belly tastes the most delicious, if you use lean meat, you can also shred it)

   

6. 6 After the pan is hot, add oil, more oil is needed.

   

7. 7 Stir-fry the meat: When the oil is 80% hot, add the meat slices and stir-fry (if you are afraid of sticking to the pan, turn the pan before adding the meat so that the edges of the pan are also covered with oil, or rub the pan with ginger before adding the oil, and be gentle when you first turn the meat so as not to break the meat pieces), stir-fry over high heat until the oil in the pan becomes clear again, as shown in the picture. At this time, you need to pour out most of the oil in the pot, leaving only a small amount of oil (why? The meat needs more oil to stir-fry, but if there is too much oil when frying the peppers, the peppers will easily peel. If you have tried tiger skin spicy peppers, it will have that effect. Not only that, the peppers fried with too much oil will have a chewy texture, neither tender nor crispy, so be sure to pour the oil when the meat is almost stir-fried. Don’t waste this oil, you can use it next time when cooking).

   

8. 8 Add cooking wine and soy sauce, then turn down the heat, add allspice powder, Sichuan pepper powder, white pepper powder, ginger powder and salt in turn, stir well and turn up the heat, add shredded onions, garlic slices, ginger slices, add chili peppers, swirl in a small amount of cold water, stir-fry, add a small amount of water 1-2 times during the period, stir-fry for 2-3 minutes until the peppers are cooked, add a spoonful of vinegar and a teaspoon of chicken powder (or chicken essence or a small amount of MSG) and serve. (Spinning water is the key to frying the peppers well. It must be done in small amounts and multiple times, just a little at a time. Do not boil the peppers. A small amount of water can ensure that the peppers are fresh and tender and have an excellent taste. Another thing to remember is that the peppers themselves can be eaten raw, so fry them until they are raw. Don’t be afraid of undercooking and keep frying them, otherwise the wilted peppers will not taste good.)

   

9. 9 The pork belly is alternately fat and lean, not greasy at all, and the chili peppers are tender and spicy. Isn’t it very appetizing? Serve rice with three big bowls and start!

   

10. 10 Hey, if you are a child who loves spicy food like me but is always so spicy that your tongue burns off, you can prepare a glass of milk, which not only relieves the spicy food but also protects the gastrointestinal tract. (Children who don’t like to drink milk pour a lot of instant coffee into the milk every time. Hey, milk coffee and milk coffee~)