Fried pork with chili

Fried pork with chili

Introduction:

"Shandong Pepper Fried Meat originated from Shandong folk, is a famous snack in Shandong Province. After the improvement and innovation of Shandong cuisine Master Mr. Yang Junsheng, it has formed today's home dishes with strong local characteristics. The final dish tastes spicy, salty and fresh. It's fat but not greasy. People can eat it quickly. "

Production steps:

Step 1: 1. Prepare the materials. Sliced pork with skin, diced Thai pepper, diced Cangshan garlic, diced Zhangqiu scallion.

Step 2: 2. Put the frying pan on a high heat, add peanut oil and heat it to 70% heat, fry pepper, then add pork with skin and stir fry until cooked.

Step 3: 3. Put Cangshan garlic into a frying pan, add soy sauce to taste, add 150 grams of water, bring to a boil, turn to simmer for 5 minutes, then add diced pepper and green onion. Stir fry in high heat, collect the juice and serve on a plate.

Step 4: 4. Finished product. With the big pancakes baked in Yimeng, Shandong Province, fried with pure peanuts, Shandong Sanzi, Mahua, crisp, spicy, fat but not greasy, spicy more than.

Materials required:

Pork: 750g

Red pepper: 150g

Scallion: 200g

Garlic: 100g

Chinese prickly ash: 5g

Ginger: 30g

Spices: 10 g

Peanut oil: 50g

Soy sauce: 50g

Salt: 3 G

Note: with Thai millet pepper, oil hot pot. Taste Shandong characteristic pepper fried meat, must match Yimeng Mountain characteristic pancake. On the other hand, Yimeng Mountain pancakes become more soft and delicious after taking the soup. One mouthful of spicy food, two mouthfuls of sweat on the forehead, a plate of sweat after eating, very happy. It's a rare delicacy for people who can eat chili.

Production difficulty: Advanced

Technology: stir fry

Production time: 10 minutes

Taste: spicy