Low-oil Authentic Xiang-flavored Chili Fried Pork

Name: Low-oil Authentic Xiang-flavored Chili Fried Pork
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 250g Hind leg meat; 150g Small hot pepper; Some Soy sauce; Some salt; Some Cooking Wine

by Xiaobai's happy life

5.0 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

When I was young, my favorite food was fried pork with chili, especially the rice with its soup, which is a lingering memory in my childhood. There is a classic saying in Hunan cuisine-a lot of oil is not bad, so Hunan cuisine is generally heavy in oil and flavor. So I have tried to improve this dish many times. It is really troublesome to have both tender and juicy meat and low fat content! Finally, Xiaobai had nothing difficult on his hands, and finally tested it out! The calories are about half lower than the traditional method (don’t expect to be completely fat-free, that’s impossible!)"

Ingredients

Low-oil Authentic Xiang-flavored Chili Fried Pork

1. Wash the small hot peppers!

Low-oil Authentic Xiang-flavored Chili Fried Pork recipe

2. Separate the fat and thin parts of the hind legs. Leave one millimeter of fat on the lean part. Marinate the lean part with cooking wine, ginger, and soy sauce for 10 minutes!

3. There is no water and no oil in the wok, turn on the lowest fire, put the fat in the wok, and stir fry!

4. Stir-fry until the fat appears golden brown.

5. Turn on high heat, add the marinated lean meat, and stir fry!

6. Put the fried green peppers in a dry pan without oil into the pan! Because we control the amount of oil, the green peppers are fried in a pot first, so that when added, the body of the pot will not dry out, the frying time is less, and the meat is fresh and tender. Put a little salt!

7. The secret recipe is here. Put the tempeh and the Xiang-flavored chili fried meat must put the tempeh. It is so fragrant and beautiful in color!

8. Add garlic before cooking, it will be fragrant only if you add it before cooking

9. The color is beautiful, the taste is fresh and tender, if you like to eat a little firewood, you can fry for a longer time

10. Served with five-grain rice, let's start!

Tips:
The chili is half-cooked first in a wok, without oil in the wok.

Add the garlic half a minute before it comes out of the pan.

Add the tempeh when the chili and meat are half cooked to avoid sticking to the pan

The meat is marinated with ginger, cooking wine, and soy sauce!