The stir-fried pork with chili peppers makes rice suffer. It tastes like a home-cooked restaurant and is irresistibly delicious.

Stir-fried pork with chili pepper is a super simple home-cooked dish. It is estimated that the cooking methods of this dish will be different in different families, and this common home-cooked dish can be found in many big hotels, which shows that people How much do you like this dish? How can we make this stir-fried pork taste like a hotel? Then we can use some hotel methods to improve it and change it into a method suitable for home cooking.

Today we will not use the hotel’s oiling method for meat and peppers, which is a bit wasteful for home cooking. Without further ado, let’s take a look at how I cook this fried pork with peppers. Yes.

Ingredients: 300 grams of pork belly.

Ingredients: 300 grams of green pepper, 1 red pepper, half a piece of ginger, and 5 cloves of garlic.

Seasonings: Edible salt, light soy sauce, dark soy sauce, oyster sauce, white pepper, rice wine, starch.

Preparation work:

1. Peel the pork belly and wash it first. If you like to eat pork skin, you can also keep it, and then cut it into slices as thick as a 1 yuan coin for later use. If you are not good at cutting, you can freeze the meat in the refrigerator first, so that you can make it as thin as you like.

2. After cutting the pork belly, marinate it to make it taste better. Add 5 drops of dark soy sauce to half a spoonful of light soy sauce. This will increase the flavor of the pork belly and increase the pork belly. The color of pork belly is too white, which will reduce appetite.

3. Add 2 grams of white pepper. The white pepper can increase the aroma and remove the fishy smell.

4. Add 1 spoonful of rice wine. If there is no rice wine, add cooking wine. The functions of rice wine and cooking wine are to remove fishy smell and increase aroma.

5. Sprinkle half a spoonful of starch. Starch can make the pork belly more tender, lock in the seasonings, and taste better.

6. Stir thoroughly and set aside. It makes the pork belly more flavorful and distributes the flavor more evenly.

7. You can prepare a bowl of gravy first, so that you can save time during later cooking and avoid being in a hurry. It also allows the pork belly and chili to stay in the pot for a shorter time. . Add 2 spoons of water, a little more than half a spoon of light soy sauce, a little more than half a spoon of dark soy sauce, a little more than half a spoon of oyster sauce, and half a spoon of starch into the bowl. After adding, mix thoroughly and set aside.

8. The green pepper can be cut into slices or hobs, not too thick or too thin, just moderate. Cut the red pepper into the same shape as the green pepper. The red pepper is mainly used for color matching here.

9. Flatten the garlic with a knife and mince it, and mince the ginger and set it aside.

Cooking method:

1. Clean the pot, turn on high heat and cook it until it turns white and smokes, then add a spoonful of oil to moisten the pot, pick up the pot and shake it a few times , let the oil moisten the pot surface, and then pour out the oil. The purpose of this is to prevent the pork belly from sticking to the pan when you wait to stir-fry it. This step is very necessary.

2. After the oil is poured out, reduce the heat to low. There is no need to add oil to the pot. Pour the marinated pork belly into the pot, spread the pork belly with a spatula, and try to make every piece of pork belly touch. Put it on the pot surface, so that the pork belly can be heated and oiled better and more evenly.

3. After spreading the pork belly, turn on the high heat. You can slightly change the position of the pot so that every position of the pot can be heated evenly. During this period, we do not need to touch the pork belly, just change the pot. the heated location.

4. After about 30 seconds, we use a shovel to turn the pork belly over and spread it out, and fry the other side in the same way for 30 seconds.

5. In this way, both sides of the pork belly can be fried until it is slightly golden, and the oil will start to come out of the pork belly. We reduce the heat to low, slowly stir out the oil from the pork belly, and fry on both sides. After 30 seconds, we can stir more so that the oil will come out faster and more evenly.

6. Don’t stir-fry the pork belly for too long after it is oily, otherwise the lean meat will become woody and lose its taste. After 30 seconds on each side of the pork belly, it will be out of the pan in another 30 seconds at most.

7. After the pork belly is taken out of the pot, there will be only the stir-fried lard left in the pot. Use a spoon to beat half of it into a bowl with minced garlic and ginger and set aside.

8. There is half of the lard left in the pot. Turn on the high heat and pour the chili into the pot.

9. Add 1 tablespoon of salt. You can add a little more salt than usual for cooking. There are two reasons. One is that it is difficult for peppers to get the salty taste, so add a little more. The other is to add more salt this time. The salt is added to the entire dish at once, and no additional salt will be added later.

10. Add 1 tablespoon of water. The purpose of adding water is to allow the salt flavor to penetrate into the peppers better, and at the same time, it can also produce a large amount of water vapor, allowing the peppers to mature faster. The peppers cannot If you fry it for too long, the appearance and color will not look good.

11. Stir-fry the peppers quickly after putting them in the pot, so that each piece of pepper can be heated evenly, and the salt flavor will be distributed more evenly. With the blessing of high fire, pour out the water and set aside for up to 30 seconds. . Drain the water so that there will be no excess soup.

12. After the chili is out of the pot, clean the pot, boil the water over high heat, then pour the lard, minced garlic and minced ginger into the pot and stir-fry until fragrant.

13. The aroma will come out within 10 seconds at most, then pour the pork belly into the pot.

14. Pour the peppers with controlled water into the pot together.

15. Stir-fry quickly and evenly so that all the ingredients blend, penetrate and collide with each other. 5 seconds is enough for this process to be completed.

16. Stir the prepared bowl of gravy first, because if left for a long time, the starch will sink to the bottom, so stir evenly first, then slowly pour the edge of the mixed bowl of gravy into the pot. Stir-fry quickly and evenly, so that the sauce can evenly coat the ingredients, so that it tastes delicious.

17. After the bowl of gravy is added, as long as it is stir-fried evenly, take it out of the pan and put it on a plate. If it continues to be stir-fried, the pork belly will become old and the chili will not look good.

18. The pork belly stir-fried in this way is very fragrant, not greasy to eat, and tastes very good. The peppers are just cut off, with a bit of crunch, and no harsh taste due to the inhalation of lard. , it also becomes very delicious, super tasty, super delicious, a super side dish, you will definitely like it too.

RT-Mart has opened a new Amu Yuan store. Its signature dish is fried pork with chili pepper. I even went to visit the store. It is really delicious. To be honest, I studied this fried pork with chili pepper seriously. And according to my own understanding, I have tried it twice, but both times ended in failure. The taste is always a little bit different, so I don’t believe it. I will never give up until I can make it exactly the same. I will share it with everyone when I succeed. Stay tuned.

There are many ways to stir-fry pork with chili, and the methods vary from place to place. As long as I learn it, I will share it with everyone. It is better to enjoy it alone than to enjoy it with everyone.