Do you have to peel fried pork belly with chili?

There is no need to peel it at all, because the chili peel itself contains some nutrients in it, and it is particularly unpleasant after being removed.

Yes, it must be peeled, and if you don't peel it, the skin will be very hard. Stir-fried pork belly and fried chili peppers are particularly spicy and delicious.

Stir-fried pork belly with chili needs to be peeled, and fried pork belly with chili pepper will be more delicious, more tender, and more delicious.

Hello, fried pork belly with chili does not need to be peeled, if you fry the pork belly with chili, you first cut the chili pepper, then fry the pork belly until fragrant, and then put the chili pepper.

Stir-fried pork belly with chili peppers, you can do without peeling, if you want to peel it, you can also peel it, and the taste is the same without peeling.

Stir-fry the pork belly with chili peppers, it is best to remove the skin, otherwise the skin of this meat will not be soft.

Hello, friend, fried pork belly with chili pepper can be decided according to your own taste, peeled without peeling, without peeling, the taste of fried pork belly is more delicious, more vigorous thank you.

Stir-fried pork belly with chili peppers must be peeled, otherwise the pork belly will not be cooked. Remember to always peel it.

I don't think you need to remove the skin of the meat, the skin of the meat is delicious, and it replenishes collagen.

Stir-fried pork belly with chili can be peeled, but the pork belly should be fully stir-fried during the stir-frying process so that it is more fragrant.

Stir-fried meat with chili peppers, pork belly, of course, do not peel. Pork belly can be fried without peeling and chili.

Stir-fried meat with chili peppers, pork belly is eaten with skin, and the grass with skin is very hard and not delicious.

Do you have to peel fried pork belly with chili? You don't have to peel and peel, well, you can also don't compare, I'd better not peel it.

Stir-fried pork belly with chili peppers should be peeled off because it is not easy to fry in the skin inside.

If you want to fry meat, you don't need to remove the skin of the pork belly, just put it in it and fry it to be delicious, depending on what kind of taste you like.

If it's raw, remove the skin, otherwise it's fine if it's not cooked.

Hello. Personal tastes. Some people like it, some people don't.

Thank you.

<> "Stir-fried pork belly with chili."

Ingredients: 1 pork belly, millet pepper, garlic sprouts.

2.Add a spoonful of light soy sauce, half a spoonful of dark soy sauce, a spoonful of cooking wine, a little salt and sugar, a spoonful of Lao Gan Ma and stir-fry evenly, then add peppers, small stools, spicy rice, garlic sprouts, stir-fry evenly, and you can get out of the pot!

<> "Homemade pork belly.

1 green pepper and 1 red pepper, 1 green onion, ginger and garlic pepper. The boss cut the pork belly directly!

Add chili peppers and salt to the dry pot, fry the chili peppers until soft, stir-fry the meat over low heat under the dry pot, stir-fry the green onions, ginger, garlic and chili peppers until fragrant, add 1 spoon of cooking wine, 1 spoon of light soy sauce, then put the chili peppers, add a spoonful of salt and chicken essence out of the pot.

Cook well, disc action annihilation feast.

<> "How to make spicy fried pork belly:

Method: 1. Cook the pork belly in a pot under cold water, you can add ginger slices, spices, and cooking wine to remove the fishy fragrance, and then remove the slices for later use.

2. Stir-fry the garlic slices in hot oil, and fry the pork belly to remove the fat.

3. Add the vegetables that are not easy to cook and fry first, blanching the cabbage in advance will be faster, and pour in the soul sauce (one spoonful each of Korean hot sauce, chili powder, soy sauce, sugar, and chicken essence to dissolve with water).

4. The easy-to-cook Xiaofu vegetables can be stir-fried, and seasoned with salt oak hunger and chili powder halfway.

Ingredients: pork belly, green pepper, red pepper, garlic, soy sauce, sugar.

Preparation steps: Step 1: Prepare pork belly, green pepper, red pepper, and garlic.

Step 2: Put the pork belly in a pot and cook it (you can insert it with chopsticks).

Step 3: Slice the cooked pork belly, slice the green and red peppers, and pat the garlic and chop it.

Step 4: Put the pork belly in a hot pan and stir over low heat to remove the fat.

Step 5: Adjust the soy sauce and stir-fry the sugar to taste.

Step 6: Add green and red peppers, stir-fry garlic for 1-2 minutes, and the peppers can be hot.

Step 1: Wash the chili peppers, remove the stems, remove the seeds, cut them into small pieces for later use, wash the pork belly and slice it, put it in a bowl, add an appropriate amount of cooking wine and an egg white, grasp and mix evenly and marinate for about 10 minutes.

Tips: Many people like to add salt when marinating pork belly, but in fact, they don't need it, marinate the pork belly with cooking wine and egg white, and the taste will be much better than before it was marinated.

Step 2: Heat the oil, wait until the oil is hot, add the pork belly and stir-fry until fragrant, then add an appropriate amount of cooking wine and soy sauce and stir-fry until the meat slices are colored. At this time, we add a small bowl of water and a small amount of salt to the pot, stir-fry evenly, cover the pot, and bring the water to a boil over high heat.

Step 3: Wait until the soup in the pot becomes less, pour the chili pepper into the pot and stir-fry evenly over high heat, then continue to simmer for about 2 minutes, wait until the soup of the chili pepper is almost closed, and then continue to fry for about 1 minute, add a small amount of edible salt and stir-fry evenly, then put it out and put it on the plate, and a delicious chili fried meat is ready.

The above is the specific method of stir-frying meat with chili peppers shared with you today, the chili peppers that come out of this way are not only very flavorful, but the chili peppers will not have a strange taste, not to mention how delicious they taste.

Finally, to summarize the main points:

1. Marinate the meat slices with cooking wine and egg whites before frying, without adding salt.

2. Add water to stew a little when stir-frying the meat, so that the stewed meat slices are more flavorful, and the chili peppers will not turn black when you fry them again.

3. The chili pepper will taste better if it is covered and stewed, and there will be no phenomenon that the chili pepper is fried black, and it will be fried after simmering for 2 minutes.

Pork belly in a pot under cold water, add ginger slices, green onions, and 2 tablespoons of cooking wine.

Cook for 15 minutes and remove.

Cut the pork belly into thin slices and fry them in a pan until slightly yellow, add ginger and garlic slices.

A spoonful of tempeh A spoonful of bean paste Stir-fry the red oil.

Pour in the chili peppers, a spoonful of sugar, a spoonful of chicken essence, and a spoonful of oyster sauce and stir-fry for five minutes.

Pour in the garlic leaves and stir-fry for 15 seconds.

Summary. Kiss, the method of stir-frying pork belly with dried chili is: first chop the pork belly, then heat the oil, wait until the oil temperature is hot, first pour in the pork belly for stir-frying, and then pour in the shredded dried chili pepper for stir-frying, add edible salt to it, light soy sauce, cover the pot and cook for 15 minutes.

Tips for stir-frying pork belly with dried chilies.

Kiss, the method of stir-frying pork belly with dried chili is: first chop the pork belly, then heat the oil, wait until the oil temperature is hot, first pour in the pork belly for stir-frying, and then pour in the shredded dried chili pepper for stir-frying, add edible salt to it, light soy sauce, cover the pot and cook for 15 minutes.

In addition, the fried pork belly must be cleaned when making it, and cooking wine and ginger slices must be added to it for development, so that the fishy smell can be removed, and the meat can also become particularly tender.

Pork belly, green chili, red pepper, ginger, garlic, salt, soy sauce, cooking wine.

01 Prepare all the ingredients: 1 pork belly, 2 green chilies, 2 red chilies, appropriate amount of ginger, 2 cloves of garlic.

The pork belly is cut with the help of the meat seller in the market, and it has to be cut into thin slices and fried to be delicious. 02 Wash the pork belly, drain and set aside.

03 Green chili peppers and red chili peppers, cut horizontally into long strips, no need to remove the chili seeds, there are chili seeds to have a spicy taste.

04 Shred the ginger and garlic and set aside.

05 Heat the oil in a pan and add the ginger and garlic to stir until fragrant.

06 Then pour in the pork belly, add an appropriate amount of soy sauce, cooking wine and salt, and stir-fry all the time.

07 Stir-fry the pork belly until it is sizzling, then pour in the chili pepper, the chili pepper is easy to cook, the chili pepper will absorb the oil of the pork belly, and fry for about 5 minutes.

08 After the chili pepper is soft, it is ready to be removed from the pan and enjoy the delicious pork belly.

<> "Stir-fried meat with chili. Ingredients: half a pound of pork, 3 minced garlic peppers.

Method: 2 tablespoons of pork slices, 1 tablespoon of cornstarch edible oil, 1 tablespoon of dark soy sauce, a little salt, 2 tablespoons of water, grasp well, green peppers, and fry in a mountain pot until the tiger skin slices are hot, fry in the pan, add garlic, and stir-fry with a little sugar.

Chili, foreleg meat, ginger, garlic, cooking wine, dark soy sauce.

The first step: prepare the ingredients, why choose the front leg meat when choosing the meat, because the pig generally relies on the hind leg method to exert force, and the front leg is not the main leg of the force, but it is also exercised, so the meat of the pig's front leg is more delicate. Then, when making it, you should first cut the meat you bought back and separate the fat and lean meat.

Wash the chili peppers, cut them into strips, peel some garlic and slice them for later use. Then put the chili pepper in the pot and stir-fry it first, stir-fry its moisture, and then put it out for later use. Step 2:

This step is very crucial, marinate the cut meat (lean meat) in soy sauce and oyster sauce, and don't make a mistake in this step and then marinate the meat with salt. Many people choose to marinate meat with salt at this point, but they don't know that this is more likely to cause the meat to age. So don't use salt when marinating meat, it's better to marinate it with soy sauce and oyster sauce.

Not only will it not make the meat old, but when you fry it later, you don't need to add soy sauce, which can be said to kill two birds with one stone. Step 3: Start to heat the pan over low heat, and then put the fat meat you just divided into the pan and fry it, because there is oil in the fat meat, and after the oil is fried, change to high heat.

When the fat in the fat is almost fried, you can add the lean meat and stir-fry it repeatedly. When the meat is about to dry out, add the sliced chili strips, stir-fry until the chili strips are cooked, and add a little salt to taste. Finally, when it is almost out of the pot, put the chopped garlic in it to enhance the flavor, and stir-fry a few times to get out of the pot.

Ingredients: Lean meat, green and red peppers, garlic, rice wine, tempeh, cornstarch.

Steps: 1. Slice the lean meat, put it in a bowl, add rice wine, cornstarch and an appropriate amount of salt, stir evenly and marinate for 20 minutes, wash the green and red peppers, and cut them for later use.

2. Peel the garlic, wash it, and crush it with the back of a knife.

3. Heat oil in a pot, add garlic and stir-fry until fragrant.

4. Add the marinated meat slices and tempeh, fry until the meat slices change color, add the green and red peppers, and stir-fry evenly.

5. Add sake lees and stir-fry evenly, add salt and monosodium glutamate to enhance the flavor.

There are many ways to stir-fry meat with chili, as long as it is sweet and delicious, it is very delicious.

Each place has its own recipe, and each person's recipe is different, so it is not clear which one is the authentic one, as long as the taste you like is delicious.

Stir-fry the chili pepper first, put the salt of the chili pepper when frying the chili, consume an appropriate amount of oil, and a little monosodium glutamate, (remember not to fry the chili pepper too much, because it will be fried later). Then mix the meat with soy sauce (Weishida) starch and stir-fry in a pot, pour down the fried chili peppers, and turn over a few times.

First of all, cut the meat into shredded meat, marinate it with light soy sauce and a little salt and put it aside for later use, and then cut the chili pepper into shreds, at this time the pot is heated with oil, put the marinated shredded meat into the pot, fry until it is medium-cooked, put the chili pepper in the pot and stir-fry, sprinkle in some chicken essence, and you can get out of the pot.

1.This is the Yunnan wrinkled pepper that I have worked so hard to find.

2.Semi-fat lean pork, lean meat, wrinkled peppers and oil residue. I burned the pigskin, so you can skip this step.

3.Remove the stems of the wrinkled peppers, cut them with a hob, cut the semi-fat and lean pork into very thin slices, and slice the lean meat. Two spoonfuls of bean paste are ready, the garlic sprouts are broken, and cut into sections with an oblique knife. Slice ginger and garlic.

There is no authentic way to stir-fry meat with chili, as long as it is made by yourself, it is basically a more authentic chili pepper cut into shreds, and then the meat is cut into shreds, fried shredded meat, put in salt, and put in the shredded chili peppers, so that the fried chili fried meat is particularly authentic.

Stir-fried pork with chili pepper is a very famous dish in Changsha, Hunan, there are many restaurants in Changsha, which is famous for fried meat with chili, you can try to buy the chili pepper from Changsha, and then fry it with the chili pepper from Changsha.

The key to stir-frying meat with chili lies in the meat, the meat is lightly smoked with cooking wine in advance, a little starch of green onion and ginger, and marinated for about half an hour with egg liquid. Then heat the oil, put the green onions, ginger and garlic and stir-fry until fragrant, put the meat in and fry it over high heat, and then put the chili seasoning in it and continue to stir-fry evenly.

First of all, slice the meat, add green onion and ginger to season and marinate for 10 minutes, then cut the chili pepper into pieces, then fry the meat in oil from the pot, put it out for later use, then fry the green pepper over medium heat, stir-fry for 1 minute, pour in the meat to season and get out of the pot

Slice the pork belly. Handle the peppers well and cut them into thin strips. Heat the oil, add the green onion and ginger, stir-fry the garlic until fragrant, and add the pork belly to stir-fry until fragrant. Add the chili peppers and stir-fry with seasonings.

Cut the fresh meat into slices, stir-fry, add ginger and minced garlic to fry together, and then put the chili pepper to fry together, and the seasoning is ready to eat.

Try to fry the meat, it's so simple, grab the meat with egg whites first, put it in the pot and fry, and add condiments out of the pot.

Thicken the shredded meat and put oil in the spare pan, add the meat, stir-fry, and then add the chili pepper.