Chinese Food
Stir fried pork with green pepper (spicy)
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When I was in Chengdu Meizhi high school, I always thought that my mother's twice cooked pork would drool. It's delicious than the one in the big restaurant. It's really fat but not greasy and dross. When I was in college, I finally learned the ultimate meaning of my mother. Let's learn how to do it from Daitou. Let's say it's a simple, complex and complicated way of cooking. Oh, it's drooling again. It's authentic Sichuan food for Sichuan sister..
Cooking ingredients
Cooking Steps
Step1:Cook two lumps of streaky pork first (the more layers of streaky pork, the more fragrant of course). Add ginger slices and pepper grains if you want to smell fishy when cooking.
Step2:Then start to prepare. There is a kind of green pepper called erjingtiao, which is the most suitable for its spicy taste and fragrance. If not, other spicy green peppers are also OK. If it's too spicy, cut it less. If it's not very spicy, cut it more. Attention. Don't use the green pepper that is not spicy. Don't throw away the pepper. Otherwise, you won't be able to make the important chili flavor of the twice cooked meat. That's the soul.
Step3:Cut up the black bean. The oil in the black bean can be or not. Note that it's the bottled black bean. As shown in the picture, it's not the stinky dry black bean for fermentation. (shredding is for the fresh and sweet taste of Douchi) it's not necessary to cut the sweet noodle sauce. (it is still recommended to use Douchi. Douchi is more fragrant and delicious.
Step4:Put the chopped black beans and Douban sauce in a bowl like this.
Step5:This is done. The cooked meat is cold. It can be sliced (thinned as much as possible)
Step6:I cut a big bowl. It's so satisfying.
Step7:Use oil or no oil in the pot. The big head doesn't use oil. Because there will be a lot of lard in the future. I don't think it's necessary to burn oil to prevent the pot from being pasted (I suggest you use a little oil).
Step8:In three batches, pour in the streaky pork. Flatten out the oil. Pay attention. The most important step is to return to the pot. When the oil is flattened out, the meat will be fat but not greasy, very fragrant and soft. Big restaurants dare not be so extravagant. The oil is flat out. The meat will be less.
Step9:Remember to flatten it slowly with a small fire. It's a little tiring. But for the sake of delicacy, come on a little bit. Don't make a big fire. Otherwise, the meat will fry and jump up. The oil will splash on your face. The meat will also paste.
Step10:The light relationship looks a little too yellow. In fact, when the meat is a little yellow, it will start cooking. (if it's too long and too yellow, it means that it's fried too much. The meat will become too hard and not delicious. There's no residue left in the mouth.) the picture above looks too dry. Please be sure to be softer than this one.
Step11:Ha ha. A bowl of oil is flattened out. It's used under the refrigerator now. Let's burn the oil again. Don't use too much oil. Put the green pepper down and fry it.
Step12:Put the meat in. Green pepper and meat fragrant hors
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Step15:
Cooking tips:The Douban Douchi should be appropriate. Don't put too much soy sauce, so as not to make it salty. Second, don't squash the oil greedily. It will be hard to chew when it's dry. Soft entrance slag is the king. There are skills in making delicious dishes.
