Small Fried Pork
1.
Raw material selection: There are probably hundreds of kinds of peppers. If you are spicy enough, you still have to choose spicy enough peppers to make this dish, otherwise it will easily become "green grass fried pork". Chili peppers are not spicy. You can ask the seller when you buy them. In my experience, this kind of long pepper has a straight stem. The peppers are basically straight, and the thin peppers with a smooth surface are usually hot enough. I buy a lot at a time. This kind of chili is relatively easy to store. About 14 or 5 roots can be used to fry a dish.
2.
Cut the pepper into shreds, as shown in the picture, cut into shreds with an oblique knife, to expose the pepper seeds inside. This kind of chili is very spicy. Grab the chili and cut it or wear gloves directly. Don't touch the cut chili directly with your hands. Remember! ! ! If your hands are hot, don't scratch them. Wash your hands with strong alcohol and rinse them with cold water. It will be easier to relieve them. (I'm so worried)
3.
Washing peppers: why wash it? It is really easy to have diarrhea without washing and eating, and it can really pass out of the spicy. If you have a high tolerance for spicy, please ignore this step. Put the cut peppers into a pot with a net mouth, do not add water, directly pound the peppers with one end of a rolling pin, so that the pepper seeds are almost separated, and then rinse with water 1-2 times to wash off the seeds (don't pound too much) Ruthless, don't rush too many times, otherwise it won't be spicy). Wash well and control dry.
4.
Shred a small piece of green onion, slice a clove of garlic, and cut ginger into small pieces (Why cut ginger into small pieces? Because this ginger is not only a seasoning, it is best to eat. Pepper is cold, easy to have diarrhea when eaten, but ginger is warm in nature. It neutralizes the coldness of pepper, so you can use more, cut into small pieces, and eat together when you eat)
5.
Cut the pork: cut the pork belly into thin slices, and be sure to be thin (you can also use lean meat to fry, but the pork belly is the most fragrant fried, you can also cut into thin slices if you have lean meat)
6.
Put the oil after the pan is hot, and use more oil.
7.
Stir the meat: Add the meat slices when the oil is 80 minutes hot, and stir fry. (If you are afraid of sticking the pan, turn the pan before putting the meat, so that the edge of the pan is also covered with oil, or wipe the pan with ginger before adding the oil. Be lighter at the time, don’t break the meat slices), stir-fry vigorously over high heat, and fry until the oil becomes clear again in the pan, as shown in the picture. At this time, pour out most of the oil in the pot, leaving only a small amount of oil (why? The meat needs more oil to taste, but if there is too much oil when frying the peppers, the peppers will be easy to peel, and the tiger skin will be spicy. Pass it, it will become that kind of effect, not only that, the fried chili with too much oil tastes simmered, not tender or crispy, so you must pour the oil when the meat is almost cooked. Don't waste this oil, you can next time Used when cooking).
8.
Add cooking wine and soy sauce, then turn the heat down, add five-spice powder, pepper powder, white pepper, ginger powder and salt in turn, stir well, turn on high heat, add shredded green onion, garlic slices, ginger slices, and add chili , Spin in a small amount of cold water, stir fry, add a small amount of water 1-2 times during the period, stir fry for 2-3 minutes, the pepper is broken, add a spoonful of vinegar and a teaspoon of chicken powder (or chicken essence or a small amount of MSG) to start pot. (Swirl water is the key to fry the peppers well. Be sure to use small amounts several times, a little each time, don’t make the peppers boiled in water. A small amount of water swirling can ensure that the peppers are fresh and tender. Please remember the pepper itself. It can be eaten raw, so you can fry it until it is dead. Don't be afraid of being unfamiliar with that. Keep frying and fry, so that the sluggish chili will not taste good).
9.
The pork belly is fat and lean, not greasy at all, and the chili is tender and spicy. Isn't it very appetizing? Serving rice, the three big bowls start!
10.
Hey, children who love spicy food like me, but are so spicy every time that their tongues are so spicy, can prepare a glass of milk, which not only relieves the spicy but also protects the gastrointestinal tract. (Children who don’t like milk pour a lot of instant coffee into the milk every time, hey, milk coffee and milk coffee~)
