Home-cooked chili stir-fried lard residue
By AlecBlanda
Ingredients: soy sauce,chicken essence,salt,fat,Jiang,garlic,vinegar,chili powder,green pepper
Recipe Recommendations
- fat appropriate amount
- green pepper appropriate amount
- salt appropriate amount
- garlic appropriate amount
- Jiang appropriate amount
- chili powder appropriate amount
- vinegar appropriate amount
- soy sauce appropriate amount
- chicken essence appropriate amount
- slightly spicy
- fried
- ten minutes
- ordinary
Steps for Home-cooked chili stir-fried lard residue
1
Slice the pepper from the suburbs, chop the ginger and garlic into pieces, and set aside.
2
First use a hot pan to dry stir-fry the green peppers and place them in a bowl for later use. Boil fat meat in oil, reserve not to boil it too dry for later use.
3
Put the lard residue in the pan, slowly dry on low heat, then add the ginger and garlic, and the dried fried green peppers, and stir fry together.
4
Add all seasonings except ginger and garlic. Add vinegar before taking out the pan and plate.Home-cooked chili stir-fried lard residue Make Tips
The reason for using a hot pan to stir-fry the green peppers is to dry the moisture of the ingredients themselves with hot pan gas, so that no external moisture will be generated during the next cooking process, and the taste of the coaxed green peppers will be more spicy and fragrant. In addition, let me just say that I won't take many photos of cooking food because I don't have time to take photos. It's basically a consistent technique in one go.