Name: 【sichuan Cuisine】hangjiao Pork Slices
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g pork; 100-150g Hangjiao; 1-2s shallot; 50g Peanut oil; A spoon Soy sauce; A spoon Red chopped pepper; 15-20g Sweet potato starch; a little Red pepper; A little bit each Chicken Essence MSG; Some salt

【sichuan Cuisine】hangjiao Pork Slices

by Spring sister

5.0 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

Hangjiao is similar to Erjingtiao from Sichuan, but it is not the same variety. The Erjingtiao is relatively long and slender. When it is green, it can be used for cooking or made into pickled peppers. After maturity, the color is bright red, the tip of the pepper has a curved hook, and it is spicy and sweet. It is a kind of high-quality red pepper in Sichuan and Chongqing. Hangjiao is an improved variety that was successfully cultivated in Hangzhou. It is a hybrid of chicken feet pepper and Jilin early pepper. It is relatively thicker, longer in length, moderately spicy, and more tender and juicy. It is more suitable for stir-frying. Many restaurants now have dishes named after Hangjiao, such as Hangjiao Beef Fillet, Hangjiao Chicken, Hangjiao Beef and so on.
My husband has a special liking for Hangjiao, and he never forgets it. He is happy to use Hangjiao to stir-fry any dishes. There is hardly any broken Hangjiao in my refrigerator this summer.
I like to go to the naturally formed vegetable market next to the park to buy vegetables. There used to be no market. There are too many people living in the surrounding communities. It is not very convenient to buy vegetables. Some people set up small stalls there to sell vegetables. There are more people. Thank the government for not letting the city management drive out these hawkers, but to comply with the public opinion and manage them as the market, so that the initial mess became orderly.
Nearby farmers, uncles and aunts like to take the fruits and vegetables grown in their small gardens to sell there. The tender melons and vegetables are fresher and more attractive than those in the supermarket, and the prices are reasonable. Most of these uncles and aunts are straightforward, never short of shortfalls, and often wipe out the fraction or give more, especially when the "little girl" or "little girl" greets people. It’s not so good. You have to know that my daughters are very big.”

【sichuan Cuisine】hangjiao Pork Slices

1. Wash the stalks of Hangjiao.

【sichuan Cuisine】hangjiao Pork Slices recipe

2. Cut the hob, or slap into small pieces.

3. Wash the green onions and cut into inch sections.

4. Wash the pork and slice it. Pork tenderloin or plum pork (front groove) is the best, and pork belly can also be used if you like pork belly.

5. Put the starch into the container for the meat slices, add soy sauce and a little water to moisten the starch, and then mix the meat slices evenly. Add a little peanut oil and mix well to prevent the fried meat from sticking.

6. Put a little red pepper on it. If there is ginger, you can cut a few slices of ginger to remove the fishy flavor. My house just doesn't have it today, so I won't add it. (Don’t eat ginger at night-eat ginger arsenic at night)

7. Wash the iron pan, boil dry and heat, add peanut oil, and heat to ten percent hot.

8. Gently pour in the delicious meat slices, spread them out with a spatula, and turn them over after the bottom is set.

9. Turn the meat slices upside down and scatter them with a shovel after shaping.

10. Add a spoonful of chopped pepper and stir fry until spitting oil. Because I wanted to highlight the fragrance of Hangjiao and the original taste of meat, I did not use Pixian Douban this time. Friends who like Pixian Douban can add a spoonful in this step and stir-fry until red oil is spit.

11. Pour in the scallion and stir fry a few times, then transfer the pork slices out and set aside. Leave the bottom oil in the pot.

12. Pour the hang peppers into the pot and fry them until they are raw, then add appropriate salt.

13. Pour the meat slices and stir-fry evenly, then add a small amount of chicken essence and MSG to taste.

14. Finished product. The color is bright, the meat is tender and smooth, the pepper is fragrant, and the meal is appetizing.

15. One more piece.

Tips:
This time, the slices of Hangjiao pork are relatively light. In order to highlight the delicate aroma of the fresh Hangjiao and the tenderness of the meat, heavy oil and Pixian watercress and other seasonings are not used, but the taste of the finished dish is also very good.

In fact, the key to cooking is to look at the skill of the knife, and the other is to look at the heat and seasoning. Putting aside the nutritional collocation and other issues, judging whether a dish is good or not is actually very simple, just a few words "color, fragrance, taste" are all indispensable. When the skill level is reached, even simple condiments and ingredients can make delicious dishes.

Of course, the improvement of technical level is not something that can be achieved overnight. It requires repeated practice, research and analysis to improve step by step.

Encourage with you.