[Stir-fried Pork with Hot Pepper]_Fried Pork with Hot Pepper
Hot pot meat with different flavors is popular in different places. Some hot pepper hot pot meat is a very popular dish. This food is delicious and nutritious. Therefore, hot pot meat is rich in high-quality protein. Eating hot pot meat can improve iron deficiency anemia., Also has Ziyin Runzao, nourishing blood and kidney effects.
1. Stir-fried hot peppers with hot peppers. Ingredients: pork belly (220g), green peppers (3), peppers (1 tablespoon), star anise (2 capsules), cinnamon (1 small piece), Chenpi 1 small piece), Spring onion (2), ginger (3 slices) seasoning: oil (1 tablespoon), raw soy sauce (1 tablespoon), watercress sauce (2 tablespoon), chicken powder (1/3 tablespoon), white sugar (1/2 tablespoon)Cooking process 1, boil half a pot of water, add peppercorns, star anise, cinnamon, tangerine peel, onion segments and ginger slices and boil on high heat, then add pork belly and cook on medium heat for 20 minutes.
2. Take the pork belly, drain it and let it cool, then cut it into thin slices.
3. Wash the green pepper pedicles and seeds, cut into oblique pieces and set aside.
4. Heat 1 tablespoon of oil, stir-fry ginger slices, add 2 tablespoons of bean paste and stir well, pour pork belly and stir-fry for 2 minutes.
5, simmer until pork belly oil, golden brown, add green pepper pieces and stir fry for 1 minute.
6. Add 1/3 tablespoon of chicken powder, 1 tablespoon of raw soy sauce and 1/2 tablespoon of sugar to taste, then serve.
Second, the method of frying chili back to meat Step 1, seasoning (forgot to put the pepper), put the skin of pork belly into the iron pan, turn on the fire, bake it into yellow, then wash, cook in cold water, when chopsticks can pokeTurn the fire off when you enter the skin.
3, after the meat is cold, cut into 4-5cm wide overlap.
4, chili shreds spare.
5. After the pan is hot, place the sliced meat back into the pan.
6, then add peppercorns, ginger fry over medium-low heat; when frying oil, add a few rock sugar, continue to fry.
7. When the meat slices are slightly rolled, add a small amount of soy sauce (mainly for coloring) and fry until the meat color is red and bright.
8, then the meat is brought to the pan, leaving the oil in the pan just before frying the meat.
9, if there is enough oil in the pot, you can not put oil (if the pot of meat oil is replaced, you can put some oil properly), put Shexian Douban, bean drum into the pot of meat.
10, the fire will be Douban, bean drum fried incense.
11, then return the meat to the wok and stir fry.
Finally, add the pepper and stir fry a few times, add the spring onion, sprinkle a small amount of cold water on the meat before boiling, and finally add the chicken essence to season.
Third, chef tips1. Pork belly is best lean and thin. You should choose lean pork belly to enter the dish, and it will not become too greasy when turned into vegetables.The remaining oil is then lubricated into vegetables.
2. The “back-to-pot” in back-boiled meat means that the pork belly is cooked until cooked, and then sliced and cooked in a wok.
3. The pork belly cooked directly with water will be tasteless. It is recommended to add star anise, pepper and other spices to cook together to make the pork belly taste more fragrant.
4. Douban sauce is spicy and salty. Do not add salt when seasoning. Otherwise, it will become too salty and bitter.
5, the pepper should not be fried for a long time, otherwise it will lose the taste of fresh, spicy and crisp, should be fried with pork belly stir-fry oil, and then wok and fry.