Stir-fried pork with pepper is a classic Hunan dish. The flavors of pepper and meat complement each other and are very good. Pickled mustard is a very appetizing thing. Adding pickled mustard to stir-fried pork with chili not only makes the pickled mustard more fragrant, but also adds a salty and fragrant taste to the meat. I made this dish today, and the effect is very good, and the method is simple.
I washed the pepper seeds to make this dish because the family is not very good at eating spicy food, and the seedless peppers are not that spicy. If you like spicy food, you can leave the pepper seeds intact.
stir-fried pork with pickled mustard and pepper
By JudgeRenner
Recipe Recommendations
- pork belly 400 grams
- pepper 200 grams
- red pepper of 2
- mustard 1 Pack
- onion appropriate amount
- salt appropriate amount
- soy sauce appropriate amount
- cooking wine appropriate amount
- slightly spicy
- burn
- ten minutes
- ordinary
Steps for stir-fried pork with pickled mustard and pepper
1
Wash the pork belly, slice it, mix well with appropriate amount of soy sauce, then sprinkle with some peanut oil, grab well and marinate.
2
Remove the seeds and slice the peppers, circle the red peppers, and slice the onions.
3
Raise the oil pan, add the pork and stir-fry until fragrant.
4
The pork can be stir-fried in the pan for a while longer to drain out the oil.
5
Serve the stir-fried pork for later use.
6
Stir the onions and peppers in the pan until fragrant.
7
Add the stir-fried pork and stir well.
8
Add the pickled mustard, stir-fry the red pepper, add the right amount of salt to taste, then add the cooking wine along the edge of the pan, stir-fry well.
9
The delicious stir-fried pork with pickled mustard and pepper is out of the pot.stir-fried pork with pickled mustard and pepper Make Tips
The pork can be stir-fried in the pan for a while longer to make it less fat. In addition, if you want to eat spicy food, you can leave the pepper without removing the seeds.