Authentic Hunan chili fried pork (super delicious with rice)

Overview

It is a signature Hunan dish that every household in Hunan must eat. Of course, each family’s cooking method will be slightly different~ But it is rare to see the authentic hometown cooking method online. As a native Hunan girl, today I will write a recipe for my chili fried pork~

Tags

• hot dishes
• cooking wine
• cornstarch
• garlic
• hot pepper
• light soy sauce
• oil
• old soy sauce
• pork
• salt

Ingredients

Steps

1. 1 Prepare the ingredients. Cut the peppers diagonally as shown in the picture. This way they are easier to absorb and can bring out the flavor better. I smashed the garlic with a knife and cut it a few times. Cut the lean meat into thin slices and marinate it with cooking wine, dark soy sauce (pay attention to the amount, the color will be very dark if you use more), and cornstarch for 15 minutes. The fat meat can be cut slightly thicker. The fat meat here is used for refining oil, and Hunan people will stir-fry the leftover oil residue from the oil refining.

   

2. 2 Heat the pot without adding oil. Heat the chili peppers over medium heat until fragrant. Add an appropriate amount of salt until the surface of the chili peppers is slightly charred. Set aside. Press the chili peppers with a spatula during the process.

   

3. 3 Pour in the fat, turn on low heat, and slowly refine the oil, stirring constantly to avoid burning.

   

4. 4 Add the lean meat directly, turn to high heat and stir-fry quickly. It must be high heat, and don't skimp on the oil. If there is less oil in the fat meat cooking earlier, you will need to add more. After the meat changes color, add chili pepper and garlic and stir-fry, add light soy sauce and salt to taste.

   

5. 5 Stir-fry evenly. Once the peppers are fragrant, remove from the pot and serve on a plate. Eat it while it’s hot~