Rice Killer [fried Pork with Yellow Gong Pepper]

Name: Rice Killer [fried Pork with Yellow Gong Pepper]
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Pork belly; Some Before the meat; Some Yellow Gongjiao; Some Garlic sprouts; Some Garlic slices; Some Soy sauce; Some Chicken Essence

by Delightful food temptation

4.6 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Huang Gong pepper, Capsicum genus. After maturation, the whole body is golden yellow. It is grown in Sanzhang Township, Hengdong County, Hunan Province. It is planted on special sandy soil formed by sedimentation of Xiangjiang River. It has the reputation of being the first township of yellow pepper in China.
According to legend, during the Jiaqing period of the Qing Dynasty, Hengdong champion Peng Jun brought yellow pepper to the court. After the emperor tasted it, Longxin Dayue appointed three camphor yellow pepper as "Gong Jiao", hence the name Huanggong pepper.
Few people in Hengdong have never eaten Huang Gongjiao. The Huang Yanyan, spicy yellow tribute peppers, fried with chicken, duck and fish, are delicious in color, fragrance, and appetite...
For a more detailed production process, please copy the following Youku video link address:
http://v.youku.com/v_show/id_XMTUzNzc4NDYwNA==.html?firsttime=60
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Ingredients

Rice Killer [fried Pork with Yellow Gong Pepper]

1. An appropriate amount of pork belly, cut into thin slices (1 yuan coin thickness), cut with a flat knife if it is difficult to cut.

Rice Killer [fried Pork with Yellow Gong Pepper] recipe

2. Shave the lean meat from the front of the pig, and cut it into thin slices. Add in an appropriate amount of salt and shake to loosen it, and then add an appropriate amount of oil to make it slippery when it is put into the pan.

3. Two tablespoons of yellow tribute pepper, squeeze dry water for later use; appropriate amount of garlic sprouts and garlic slices.

4. Heat the wok and disperse the pork belly, fry slowly on low heat, and stir-fry with the water on the kang. Pour in an appropriate amount of water and stir-fry to bring out the oil. When the oil is refining a lot, the pork belly is pulled to the side of the pot to prevent the pork skin from exploding and hurting people.

5. Pour the Huanggong peppers in the middle of the pot and stir to dry the water, stir the water to dryness, then pour in the garlic slices, add an appropriate amount of water to the high heat and stir-fry, fry the Huanggong peppers to remove the hotness of the Huanggong peppers, and stir-fry the aroma of chili. Pour in lean meat, garlic sprouts and appropriate amount of chicken essence, stir fry over high heat until the lean meat changes color, immediately pour in an appropriate amount of water after the lean meat changes color, and stir evenly over high heat. Turn off the heat and start the pan.

6. Finished picture

Tips:
For a more detailed production process, please copy the following Youku video link address:
http://v.youku.com/v_show/id_XMTUzNzc4NDYwNA==.html?firsttime=60
Or directly search for "Dish Name" in Youku