This taste of hometown - stir-fried pork with chili pepper
Overview
This is a Hunan home-cooked dish. The cooking method in my hometown is to have more chili peppers and less meat. The meat is just to match the aroma of the chili peppers. It is even better if you buy fresh wild boar meat in the market. White wine and cooking wine are superfluous. Hunan food is so spicy that even if you only have a plate of green food, it will be so spicy that it will hit the tip of your tongue when you take one bite. You will need to take a few more bites of the white rice. Whenever this dish is on the table, I will eat two bowls of rice without any hesitation, and then I can satisfy my stomach.
Tags
Ingredients
Steps
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The ingredients are all ready, and the pork is sliced. I chose pork shank. Three types of chili peppers are chosen to make them more fragrant. Cut the chili into diagonal strips and smash the garlic.
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Pour oil into the pot and heat, add some garlic and sauté until fragrant, add all the chopped chili peppers and stir-fry for a while, add a little salt, and take it out when it is slightly wilted.
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Use the remaining oil in the pot, add shredded ginger and sauté until fragrant, turn to high heat, add pork, add a small spoonful of homemade cooking wine, it will catch fire quickly, stir fry quickly, then add light soy sauce and a little salt.
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Pour in all the chili peppers and mix them together. Add a little garlic at this time and stir-fry until the aroma comes out and it's ready.
