Farmhouse stir-fried pork is one of the most distinctive dishes in Hunan cuisine in China. It uses pork as the main material and is mainly cooked with stir-frying. The taste is spicy. At first glance, it looks like fried pork with chili peppers, but this is by no means an ordinary plate of fried pork with chili peppers. It gathers the charred aroma of pork belly, the tenderness of lean meat, the salty aroma of dried fermented beans, and the sour and spicy taste of Hunan chopped peppers. Such a wonderful combination has created this delicious and unlimited plate of Hunan farmhouse stir-fried pork.
Hunan farmers are also very particular about the selection of stir-fried pork. The pork belly should be selected with delicate meat quality. It is best to have obvious layers of "gauze separated" pork belly. The lean meat is generally selected from the front leg meat, because the pork leg meat is more delicious and chewy. It is best to use Hunan pepper with a relatively thin body shape, which has no moisture and is spicy. (The relatively large peppers contain too much water, and the stir-fried vegetables will be watery, which will make the finished vegetables lose their oily and dry flavor of "farm dishes")
During the frying process, the heat is very important and stir-fry should be carried out over high heat. In addition, the processing of pork belly is also very important. The pork belly must be fried out of oil first and turned into charred slices. The lean meat only needs to be fried in a frying pan. The lean meat processed in this way is relatively tender and forms a sharp contrast with the charred pork belly.
Farmhouse stir-fried pork
By JerelPouros
Recipe Recommendations
- pork belly 200 grams
- lean meat 100 grams
- green pepper appropriate amount
- red pepper appropriate amount
- douchi appropriate amount
- Jiang appropriate amount
- garlic of 2
- salt 1/4 teaspoon
- soy sauce half a spoonful
- cooking wine half a spoonful
- vinegar 1/4 teaspoon
- chicken essence 1/4 teaspoon
- super spicy
- fried
- ten minutes
- simple
Steps for Farmhouse stir-fried pork
1
Prepare all ingredients.
2
Cut pork belly into evenly thin slices.
3
Cut lean meat into slices about the same size as pork belly.
4
Cut the green and red peppers into tubes, shred the ginger, slice the garlic, and cut the raw garlic into sections with an oblique knife.
5
Pour a little oil into the pan and heat it up, change to medium heat, and then add the pork belly. It is best to put it in one layer, not in a pile.
6
Fry one side until slightly browned, turn over and fry again, stir-fry out the fat oil, and serve for later use. (At this time, the oil in the pan is much more than before)
7
Remove the oil in the pan, leave a little base oil, stir-fry the lean meat until done, and put it into the pork belly just now for later use.
8
Heat the oil in the pan, stir-fry the ginger and garlic until fragrant, then add the fermented bean sauce and stir-fry until fragrant.
9
Then add the pepper section, then add the chopped pepper and stir fry.
10
When the peppers are 70 - 70 percent cooked, pour in all the meat slices, add a little salt, cooking wine, soy sauce, and vinegar, stir well.
11
Finally, add raw garlic and add a little chicken essence to freshen up.
12
Stir fry evenly again and serve.Farmhouse stir-fried pork Make Tips
Poetic heart phrase: 1: It is best to choose "gauze separated" pork belly, which tastes particularly good. 2: It is best to use Hunan pepper with a relatively small body shape. 3: The pork belly must be stir-fried in fat oil first, which can not only prevent the vegetables from being too greasy, but also make the pork belly more fragrant and delicious. 4: During the frying process, the heat should be strong and the hands should be fast, and water should not be added to stir-fry, so as to highlight the fresh, spicy and dry aroma of this Hunan dish.