How to Make Stir-Fried Pork Slice

The best choice is lean pork with a layer of fat.Pork belly..
A piece of high-quality pork belly, place it in the refrigerator to freeze quickly until it's firm enough to slice thinly!
Beat one egg and a teaspoon of cornstarch together.Two sprigs of green garlic shoots, with some green peppers, and a little red pepper for garnish.
1. Heat oil and stir-fry ginger strips along with the white part of green garlic.2. Add meat slices; stir-fry until they turn white, then add an appropriate amount of chili bean paste and soy sauce. 3. Add some clear broth or water, pour in the remaining green garlic shoots.4. Stir-fry to about 80% done, then add green peppers, season with salt, and briefly stir-fry before serving. Xiang flavor home-style stir-fried pork.Main ingredients: fresh meat, preferably sharp green peppers. Seasonings: Sichuan dried chili, garlic, ginger, salt, chicken essence, soy sauce, cooking wine, vinegar, according to personal preference, also some Liuyang fermented black beans.
1. Cut chilies into slices (use hot peppers for a sharper taste), fresh meat into slices or strips, ginger into strips, and garlic into slices;2. Heat oil until hot, add ginger strips and garlic slices; after the fragrance comes out, add meat pieces, season with salt, stir-fry almost to the half-done state, then remove. 3. Stir-fry green peppers for a short while (adjust time based on heat intensity), season with a little salt, add a spoonful of chili paste, and mix well.4. Add vinegar, soy sauce, cooking wine, and fermented black beans in appropriate amounts, continue to stir-fry briefly, then add chicken essence, mix thoroughly before serving. Xiang style home-style stir-fried meat.
Generally choose tender pork; the best choice is "mesh-lay" pork belly, stir-fried with green peppers and fermented black beans, adding crispy fatty pork for extra flavor.For peppers, use long, thin, spicy ones;
spicy enthusiasts may add dried hot peppers or chili paste according to taste.
Delicious stir-fried meat is tender, fragrant from green peppers, lean pork, and fermented black beans but not greasy at all.
Making this dish requires attention to detail: first, the fire control; second, the focus on sour-spicy, fresh-savory, soft-tender flavors, which are essential for showcasing the skill level of a home-style Xiang cuisine.Stir-fry the meat：
Main ingredients: fresh meat, green peppers (jalapeños are preferred).
Seasonings: Hunan chopped pepper,dried chili peppers, garlic, ginger, salt,chicken essence, soy sauce, cooking wine,vinegar. Prepare preserved bean curd from Liuyang according to personal preference.. Method:
1. Cut the chilies into slices (jalapeños into tubes), fresh meat into slices or strips, ginger into thin strips, and garlic into slices;
2. Heat oil in a wok, add ginger strips and garlic slices until fragrant, then add meat strips with appropriate salt, stir-fry until almost done, remove from the pan;
3. Stir-fry green peppers for a short time (adjust timing based on heat), add a little salt, one spoon of chopped pepper, mix well.
Add the cooked meat back into the wok and stir-fry.4. Add vinegar, soy sauce, cooking wine, and preserved bean curd to appropriate amounts, continue stir-frying for a short time, add an appropriate amount of chicken essence and mix evenly before serving.
Hunan
homestyle stir-fried meat typically selects tender pork, preferably "net" pork belly, stir-fried with green peppers and preserved bean curd, often adding crispy oil cubes. The best choice of chilies are long, slightly spicy green peppers;those who like it spicier can add dried chili peppers or chopped pepper according to personal preference. Deliciousstir-fried meatis tender with the aroma of green peppers, lean meat, and preserved bean curd but never greasy.To make this dish well, the most important factors are heat control and highlighting the sour-spicy, fragrant, and tender taste,which is a reflection of the level of skill in home cooking in Hunan cuisine. It is fragrant with fermented bean paste but not greasy. To make this dish,Ingredients First, the right cooking time, second, emphasizing the sour and spicy, fresh and tender taste, which best demonstrates Xiang cuisine cooking skills.Home-style dish.