How exactly should you fry meat with chili? Why do I keep making it taste wrong?

Stir-fried pork with chili pepper This dish with poor appearance is the signature "local dish" that every household in Hunan must eat, and it is in the "flat, beautiful and positive" consumption of Guangzhou people.

See. Main ingredients: 400 grams of skinless pork belly, two fresh chili peppers, salt, monosodium glutamate, soy sauce, sesame oil, etc.

Method: 1. Wash the peeled pork belly and cut it into small slices, marinate it in soy sauce; Fresh peppers are washed and cut into small slices.

2. Put a little cooking oil in the pot first, cook it, put in the pork belly marinated in soy sauce, fry it and place it evenly on the plate.

3. Start the pot again, fry the chili pepper dry, until the surface is burnt, then add cooking oil, fry it over high heat, and then pour in the pork belly that has just been fried, add an appropriate amount of seasoning according to personal taste, stir in a little sesame oil, and stir well.

Takeaway: The key is to penetrate the flavor of chili, cooking oil and pork belly, so the last process is the most important, and the master.

It is said that if you want to taste, you can't take care of the appearance, and the darker the taste, the more authentic.

Ingredients: 50 grams of green pepper, 300 grams of pork belly, salt, sauce, garlic, chicken essence, a little green onion.

Preparation: 1Cut the pork belly into cubes, shred the green pepper, finely chop the garlic (you can slice it according to your preference), and cut the green onion into small pieces.

2.Put the pork belly into the pan and fry it in oil, fry it until the fat meat is yellow, you can't fry it all dry, burn it, then remove the meat, marinate it with a little soy sauce, and set aside.

3.Put the green pepper into the freshly fried oil and stir-fry, when it smells pungent spicy, add garlic, then put in the marinated pork belly, fry for another minute or two, add salt, chicken essence, green onion, mix well. Remember: never put water in it.

Slice the prepared lean meat, cut the green pepper into small pieces, cut the tomato into small pieces, and chop the garlic in separate bowls for later use.

Please click Enter a description.

Please click Enter a description.

Please click Enter a description.

Marinate lean meat with baking soda for half an hour.

Please click Enter a description.

Wash and drain the marinated lean meat.

Please click Enter a description.

Please click Enter a description.

Wash the pot, boil the water, pour in a little cooking oil, pour in the garlic rice, and stir-fry until fragrant.

Please click Enter a description.

Pour in the tomatoes and stir-fry for a while, then pour in the green peppers, continue to stir-fry the lean meat, add a little soy sauce, sugar, and then add a little water to simmer for 3 minutes.

Please click Enter a description.

Please click Enter a description.

This is how simple and delicious home-cooked meals are ready.

Please click Enter a description.

Ingredients: pork belly with skin, peppers, carrots, appropriate amount of vegetable oil, 2 cloves of garlic, a little chopped green onion, appropriate amount of soy sauce, appropriate amount of salt.

Cooking steps: 1.Clean the pork belly with the skin.

2.Cut the pork belly into thin slices.

3.Peppers and carrots ready.

4.Cut the peppers into small pieces, remove the stems and seeds, and cut the carrots into slices.

5.Pour a little vegetable oil into the wok, pour the pepper and carrots into the pan when the oil is hot, stir-fry for about half a minute, and set aside.

6.Leave the bottom oil in the pot, do not wait for the oil to be hot, pour the meat slices into the pot, quickly use a spatula to spread them out, so that the meat slices can be fully in contact with the pot body, quickly heated, and put in the green onion and garlic to stir-fry together.

7.Wait until all the meat slices change color, stir some oil out, sprinkle salt and soy sauce according to taste, and adjust the color to taste.

8.Pour the pepper carrots back into the pan and mix well and remove from the pan.

9.The fried pork slices with chili are ready.

Cooking Tips: 1Removing chili pepper seeds, blanching, and flushing can all reduce the spiciness appropriately.

Because the ingredients and seasonings of the chili stir-fry you make are not complete, the method is different, and the heat and cooking time are not well grasped, and the taste of the dish is not good, and it is not delicious.

In fact, this chili stir-fried meat is very simple. If it's not delicious, it may be your own taste. It's more picky, and there is. You do this. The method is not right.

The reason why you do not taste good fried meat with chili may be the wrong way or process, you can choose to find a tutorial on the Internet and do it.

Maybe you added the wrong seasoning, such as soy sauce. In stir-frying meat with chili peppers, the correct way is to add some oyster sauce when stir-frying meat with chili peppers.

The production method of chili fried meat, first fry the meat until fragrant, then add the chili pepper to stir-fry, then season, add a little high simmer for two minutes, when the soup is thick, pour sesame oil, so that the fried chili fried meat is very delicious.

The fried meat with chili peppers is not delicious, so the next time you make it, you can marinate the meat with cooking wine, light soy sauce, egg white, and starch, and fry the meat over high heat when you fry the meat. This way the meat will be tender and tasty.

You've overdone it, haven't you? Stir-fry the meat for two or three minutes, and when the meat changes color, it will be old.

In the process of making chili fried meat to make hail failure, you should first marinate the pork, so that it is easier to absorb the flavor, heat oil in the pot to fry the meat, and then add chili pepper to taste.

1. Pork must be fresh, don't buy it and freeze it in the refrigerator for several days, so that the pork is not fresh and has long been old. Choose fresh tenderloin, then cut it along the texture of the pork, cut it into thin strips, do not slice, or cut it into pieces, otherwise the fried meat will not taste good.

2. Stir-fry the meat first, add cooking wine to remove the fishy acacia song, add raw soy sauce to taste, and then add raw key branch powder or egg liquid to wrap it to prevent water loss and keep the pork fresh and tender. But keep in mind that don't add salt to marinated pork, as salt will cause moisture to lose and become old and woody.

3. Before the pork is put into the pot, heat the pot first, then pour in cooking oil to moisten the pot, then pour it out, and then pour in cold oil, which is called hot pan cold oil. In this way, the pork will not stick to the pan, quickly stir-fry and break the raw, and then immediately get out of the pot and wait for the second return to the pot, so that the pork can remain fresh and tender, not old and woody.

4. Stir-fry the green peppers in the pot, fry until they are broken, then add pork, immediately add light soy sauce, sugar, garlic and salt to taste, stir-fry for 30 seconds, and you can get out of the pot. Don't delay it for too long, otherwise the pork is easy to get old and not tender to eat.

1. Wash half a pound of boar pork belly. 2. Slice the boar pork belly and marinate the meat with light soy sauce for a while. 3. Prepare the chili pepper and wash the lead field.

4. Cut the pepper and green garlic into sections. 5. Remove the oil from the pan, stir-fry the pork belly until fragrant and bring out the oil. 6. When the pork belly is ripe, it will be put up and set aside.

7. Stir-fry the chili pepper and green garlic in the pot. 8. Wait until the skin of the chili pepper is a little paste, and then fry the meat together. 9. After the Huaidan pork is fully cooked, add salt and chicken essence to taste, and it can be cooked.

As a Chinese with a rich food culture, everyone's hometown has a different cuisine. Today I would like to tell you about the food of my hometown, which not only tastes great, but also gives people a sense of a different culture.

I'm from Hunan, and as a southerner, we not only have beautiful landscapes and a long history and culture, but also a mouth-watering delicacy – stir-fried pork with chili peppers.

This dish is made with tender pork as the main ingredient, with plenty of chili peppers and peppercorns, plus a moderate amount of other seasonings, and the unique taste is full of admiration. Moreover, the selection of ingredients is of a very high standard: fresh and tender pork needs to be selected, which can make the taste more delicate; And the chili pepper also needs to be closed with local characteristics, there are many varieties, and the taste is also different, some are spicy, some are spicy, and people can't stop it.

In terms of cooking, stir-fried meat with chili peppers also has its own uniqueness, you need to stir-fry with an appropriate amount of oil and seasonings first, and then put a large amount of chili peppers and peppercorns when the ingredients are fully cooked, stir-fry evenly, and make the spicy taste and meat aroma perfectly integrated.

Not only that, fried pork with chili also has a unique cultural connotation. Hunan people will use it as an important ingredient for banquets, because the climate in Hunan is changeable and the temperature is relatively humid, so people like to eat chili peppers to sweat and dispel dampness. In many important festivals and ceremonies in Hunan, you can see the figure of fried meat with chili, which shows its important position in the minds of the locals!

However, there are also a few people who think that chili stir-fried meat is too spicy to suit their taste, and it is considered an unhealthy ingredient. In my opinion, there is no such thing as good or bad food, only different tastes and cultural connotations. While tasting the food, we can also learn about the culture and characteristics of other places, which is a way to enrich our life experience.

To sum up, the stir-fried pork with chili pepper that I would like to recommend to you is not only delicious, but also a delicious dish that allows people to understand Hunan culture. While tasting the food, we can also learn about the culture of different places, and promote communication and understanding between us.

Stir-fried limb late pork with chili pepper is a dish made of chili potatoes and pork as the main ingredients, and soy beans, garlic seeds, soy sauce, edible oil, salt, monosodium glutamate, ginger, dark soy sauce, light soy sauce, etc. as auxiliary materials, with a spicy taste.

Stir-fried pork with chili is one of the authentic home-cooked dishes in Hunan, many people's impression of it is to eat, basically a plate of fried meat with chili can eat 3 bowls of rice, not only the chili is delicious and the oil soup bibimbap at the bottom of the plate is more fragrant, of course, there are many versions of chili fried meat, for example: some people like to fry with boiled pork belly, and some people like to fry with lean meat. The chili fried meat that I want to talk about today is fried with the front leg meat, if you want to really do a good job of chili fried meat, you need to consider these aspects from (material selection, knife work, pickling, and heat), and every step is wrong and it is not delicious.

Selection and pickling:

You can choose the front leg meat, because the meat here is relatively tender, and it should be noted that the fat meat should be cut into small slices separately from the lean meat (try to be thinner), because the fat meat is mainly refined oil, and the lean meat needs to ensure that the taste is tender. The marinating method of lean meat (marinating with oyster sauce and soy sauce, no need to add salt to prevent the lean meat from getting old out of the water) should be marinated as much as possible because the color is too light, and the color will hardly be visible after heating.

The choice of chili pepper is also important:

Because there are many varieties of peppers on the market, such as: screw peppers, line peppers, large green peppers, vegetable peppers, local peppers, etc., no matter what peppers you use, you must remember to choose peppers with thin skin and thick meat.

Method: 1. First of all, add oil to the pot and refine the fat meat first, so that the chili fried meat will be more fragrant, because the lard is more fragrant than the salad oil, which is why everyone says why the chili fried meat is so rice, you can think about the lard bibimbap you ate when you were a child. The ratio of fat to lean meat is generally 4:

6。2. The lean meat can be fried in the pot until it is broken, and it can be put out for later use, for the taste of the meat, it can not be fried for too long, and it cannot be directly fried with chili peppers.

3. The chili pepper must be fried separately until the skin becomes soft and tiger skin-like, and when the chili pepper is fried, edible salt needs to be added, if the chili pepper and meat are fried together, the color will be affected, and the moisture is relatively heavy.

4. Stir-fry the chili pepper until it is 8 ripe, then put in the previously fried pork, and then stir-fry it slightly.

5. It should be noted that there must be oil in the pot instead of water, because water comes out of the pot, which can only explain one reason, that is, the heat is small.

Tips: The key point of stir-frying meat with chili peppers is that the meat fragrance and the fragrance of chili peppers should be fried out, and the oil soup on the plate is perfect, and the color is good-looking when stir-frying.

Put the green onion and ginger cooking wine and stir-fry the meat slices with a little soy sauce, put the chili flakes, two or three grains of ingredients, soy sauce, sugar, garlic slices, and pour vinegar out of the pot on the side of the pot.

Stir-fry the meat with chili peppers and put some condiments unique to your hometown, and you can make it special.

The chili peppers should be fried first; If you fry the meat first, it will take too long to fry the meat and the meat will become old, but if you fry the chili pepper first, the aroma of the chili will be stir-fried, and then the meat will be more delicious.

It should be put in the meat first, and then put the chili pepper after the meat is fried, the difference is that if you put the chili pepper first, it may cause the chili to become soft.

You should fry the meat first, because if you fry the chili first, the chili will be cooked, and the meat will still be half raw.

Stir-fried pork with chili pepper is really a special delicacy that you will not get tired of eating, especially when we have a bad appetite, chili pepper also has an appetizing function, and the delicious beef and mutton or raw pork is not too delicious.

I firmly believe that many people also eat chili fried meat at home for a long time, right? Is this kind of specialty food super easy to make? Although it is easy to make, many people find that the chili stir-fried meat made at home is not as delicious as the outside, and the specific performance is that the meat fried in their own noodles is not tender enough, and the chili pepper does not seem to be as crisp and delicious as the outside.

Today I will share with you how we can make our own home chili stir-fried pork as delicious as the outside, as long as you pay attention to the following points. Whether the fried meat with chili is delicious or not, you can grasp 3 places, and you can also make fragrant and spicy fried lean meat.

First: marinate the pork belly.

When we make chili stir-fried meat at home, try not to use lean meat, so that the meat will be particularly firewood, and the aroma of stir-fried pork belly will be much more delicious.

We cut the pork belly into slices and put it in a bowl, then add an appropriate amount of rice wine and an egg white to grab and mix, and put it aside to marinate for 10 minutes, so that when the pork belly is fried, it will taste more delicate and flavorful than before the marinade.

Second: The meat slices are slightly "stewed".

After the meat slices are marinated, heat the oil in the pan until the oil is burned, put the meat slices into the pot and stir-fry the fragrance, then add green onions, rice wine, and light soy sauce seasoning, and stir-fry until the coloring does not have to be served, continue to add a small bowl of cold water and a little salt to the pot, and then stir-fry evenly again, cover the lid and let the meat slices stew in the pot for a short while. The resulting slices of meat will also be more flavorful.

Third: The chili peppers must be fried quickly.

After everyone "stews" the meat slices for 2 minutes, you can open the lid and fry the meat slices with sugar, and then pour the chili pieces cut into small pieces into the pot to stir-fry, about a minute up and down the chili peppers will be fried raw, at this time, everyone can add a small amount of salt and stir-fry evenly to serve it and eat it.

Many people will go to this step to put out the meat slices, stir-fry the chili peppers and then pour in the meat slices, so that although the meat slices can not be old, the chili peppers are very soft, and there is no original crispy taste of the chili peppers.

If you want to make a delicious chili fried meat, you need to stew the meat slices after marinating, so that the meat slices will be more flavorful, and the taste will be very crispy. If you fry the meat slices and then put them out, and then fry them with the chili peppers, it is very easy to fry the chili peppers and become soft, and the meat slices are easy to get older and older because of the fried time for too long, and the taste is not good.