Stir-fried Shredded Pork with Chili
1.
Wash the pork and green onions, and cut into shreds separately.
2.
Wash the chili peppers, cut them into shreds, rinse off the chili seeds with cold water, take them out, and put them on a plate for later use.
3.
Start a fire, pour in an appropriate amount of peanut oil, and when the oil is hot, add the shredded pork and stir fry.
4.
Stir-fry until the shredded pork is cooked (turned into golden brown), then add the shredded green onion and continue to fry.
5.
Stir fry until you can smell the fragrant green onions, pour in the chili, and continue to fry.
6.
After the stir-fry is even, pour in an appropriate amount of soy sauce and continue to stir-fry.
7.
Stir-fry the soy sauce evenly, pour in an appropriate amount of salt, continue to stir-fry, and increase the heat.
8.
Stir-fry until the line peppers are half-ripe, add appropriate amount of chicken essence, continue to stir-fry, and serve until the water in the pan is dry.
Tips:
In the process of frying, first fry the meat over a medium heat, then fry the vegetables over a high fire, and finally fry the water over a low fire. In the case of an induction cooker, it has a cooking function, which can vary from 800W to 1000W to 1300W.
