【Sichuan Cuisine】Hangjiao Pork Slices
Overview
Although Hangjiao is somewhat similar to Erjingtiao produced in Sichuan, it is not the same species. Erjing twigs are relatively long and thin. When green, they can be used for cooking and can also be made into pickled peppers. When mature, they are red and bright in color, with a curved tip. They are spicy and sweet, making them one of the high-quality red peppers in Sichuan and Chongqing. Hangjiao is an improved variety that was successfully cultivated in Hangzhou. It is a hybrid between chicken claw pepper and Jilin early pepper. It is relatively thicker, longer, moderately spicy, and has tender and juicy meat. It is more suitable for cooking. Many restaurants now have dishes named after Hangzhou pepper, such as Hangzhou pepper beef fillet, Hangzhou pepper chicken, Hangzhou pepper diced beef, etc. My husband has a special liking for Hangzhou pepper and always remembers it. He is happy to stir-fry any dish with Hangzhou pepper. There was almost no pepper in my refrigerator this summer. I like to go to the naturally formed vegetable market next to the park to buy vegetables. There used to be no market there. There were more people living in the surrounding communities and it was not convenient to buy vegetables. So some people set up stalls there to sell vegetables. As time went by, more and more people were buying and selling. I am grateful that the government did not let the urban management drive away these vendors, but instead followed public opinion and managed it as a market, turning the initial chaos into order. The nearby farmers, uncles and aunts, like to bring the fruits and vegetables grown in their own small gardens there to sell. The juicy and tender vegetables are fresher and more attractive than those in the supermarket, and the prices are reasonable. Most of these uncles and aunts are upright and forthright, and never lack for anything. They often wipe out the change or give more, especially when they greet people with their little girls or girls, they feel very good in their hearts. You must know that my daughter is very big
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Ingredients
Steps
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Remove the stalks from the pepper and wash it.
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Cut into hobs, or chop into small pieces.
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Wash the green onions and cut into sections.
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Wash the pork and slice it into slices. Pork tenderloin or plum belly (front slot) is the best. If you like pork belly, you can also use pork belly.
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Put the starch into the container with the meat slices, add soy sauce and a little water to moisten the starch, and then mix the meat slices evenly. Add a little peanut oil and mix well to prevent the fried meat from sticking.
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Add some red peppercorns. If you have ginger, you can cut a few slices of ginger to remove the fishy smell and season it. I just don’t have any at home today, so I won’t add any more. (Don’t eat ginger at night - take ginger arsenic at night)
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Wash the iron pot, dry it and heat it, then add peanut oil and heat it until it is 100% hot.
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Gently pour in the flavored meat slices, spread them out with a spatula, and turn over after the bottom is set.
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Turn the meat slices over and break them up with a spatula after shaping.
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Add a spoonful of chopped chili and stir-fry until oily. Because I wanted to highlight the fragrance of Hangzhou pepper and the original flavor of the meat, I did not use Pixian Douban this time. Friends who like Pixian Douban can add a spoonful at this step and stir-fry until the red oil spits out.
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Add the green onions and stir-fry for a few times, then remove the meat slices and set aside. Leave the base oil in the pan.
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Pour the pepper into the pot and stir-fry until raw, add appropriate amount of salt.
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Add the meat slices and stir-fry evenly, then add a small amount of chicken essence and MSG to taste.
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Finished product. The color is bright, the meat is tender and smooth, and the peppery aroma is overflowing, making it an appetizing meal.
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One more.
