Stir fried pork with Hangzhou pepper in soy sauce(jiang xiang hang jiao hui guo rou )

Stir fried pork with Hangzhou pepper in soy sauce

Introduction:

"My husband is Cantonese, but now he can eat spicy food better than my authentic Hunan sister. I bought green pepper last time, but people were not satisfied with it. I don't think it's spicy. OK, Hangzhou pepper is very spicy! It's in line with other people's wishes! Twice cooked pork has always been a reserved dish at home, but with different dishes, sometimes with fungus, sometimes with leek moss. This time, it was fried with Hangzhou pepper, combined with the sauce flavor barbecue material used for barbecue, but the effect was surprisingly good. It felt like eating barbecue. In the future, it seems that my barbecue material has a foothold. (I always thought this kind of barbecue was not good for barbecue.)

Production steps:

Step 1: put the streaky pork into the cold water pot with cooking wine, bring it to a boil, and then pick up the streaky pork to dry.

Step 2: cut Hangzhou pepper into strips, peel garlic and smash ginger.

Step 3: cut the dried pork into 2-3mm slices.

Step 4: heat the pan, pour a few drops of oil, then pour in the pork slices and stir until yellowish. (pour out the oil for other purposes)

Step 5: push the Yellow meat to one side, add garlic and ginger to stir fry.

Step 6: pour in the old Ganma and fry until the meat is colored.

Step 7: pour in the Hangzhou pepper and stir fry until it is unripe.

Step 8: when Hangzhou pepper is cut off, stir in barbecue sauce and stir fry evenly.

Materials required:

Pork: 500g

Hangzhou pepper: 100g

Ginger: 2 slices

Garlic: 3

Cooking oil: right amount

Old godmother: 1 spoonful

Sauce flavor barbecue: 1 tbsp

Note: 1, meat can not be cut too thick, affect the taste. 2. When frying meat, the bottom of the pot only needs to be coated with thin oil, and the oil should be shoveled up at any time. Too much oil can not stir up the yellowish effect on the surface, and it will be very greasy. 3. Lao Ganma and the barbecue are very salty. There is no need to add salt.

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: medium spicy

Chinese PinYin : Jiang Xiang Hang Jiao Hui Guo Rou