Small fried meat, also called chili fried meat.

It is a very typical home-cooked dish that can be seen everywhere in the country.

However, the most authentic place for this dish is still Hunan, after all, people here eat chili peppers as rice, which is incomparable to other places.

There are many ways to fry meat, and you can find a bunch of tutorials or something with a casual search.

But almost everyone does it differently.

After all, this is a home-cooked dish, and the more widely it is circulated, the more practices will be derived.

For example, there are those with tempeh and those without tempeh, those with and without bean paste, those with and without bean paste, those who fry the chili peppers and meat separately, and those who make them in one pot.

In addition to these, there are many ways to make the chili pepper first, and each method says that it is the most authentic.

This is what makes home-cooked food different from other dishes.

If you want to change to a Buddha jumping over the wall, how can there be so many tricks, what to do, what to put in every step is almost dead, unless it is your own magic change, otherwise you have to follow the standard practice.

The biggest difference between the small fried pork made by Hunan people and other places is that it is more spicy.

For example, now, Yuan Desheng not only prepared green and red two wattle strips, but even washed a handful of millet peppers, which is so spicy that you can know how strong it is when you think about it.

For the sake of his own body, and in order to test the newly acquired skill level, Xu Zhuo resolutely said that he would do it.

"Grandpa Yuan, let me come, I have learned this dish before, and I will show it in front of you today, you just check to see how my level is. ”

Yuan Desheng originally wanted to refuse, but thinking that Xu Zhuo was indeed talented, and he came to Changsha this time to collect style.

So he handed over the kitchen knife in his hand.

The power was handed over to Xu Zhuo, and he stood aside and watched Xu Zhuo stir-fry.

After Xu Zhuo took the kitchen knife, the first thing he did was......

I found a few peppers from the refrigerator, washed them and began to cut the hob, and put them together with the two wattle strips that Yuan Desheng had cut.

As for the remaining uncut Erjing strips and millet peppers, Xu Zhuo put them away.

Well, you can't add chili peppers to it anymore, and the Hunan people's method has the effect of increasing the spiciness, according to the ingredients prepared by Yuan Desheng, this dish will definitely be so spicy that it will make people sweat.

"Eh, how do you ......?"

"Grandpa Yuan, we can't eat too spicy dishes, and we also learn to use peppers and two wattle strips. ”

After speaking, Xu Zhuo put all the cut peppers into a basket with a relatively large mesh, sifted a few times, and sifted out the pepper seeds inside.

To fry green chilies, the chili seeds are generally removed.

First, it is to prevent the chili seeds from sticking away during the frying process, resulting in a bitter taste in the pot.

The second is that the presence of chili seeds will affect the aesthetics of the dish.

Now Xu Zhuo removed the chili seeds, but he didn't think about it so much, purely to reduce the spiciness of the chili pepper.

After the peppers were ready, Xu Zhuo began to cut the prepared pork belly.

In order to prevent pig hair and odor in the skin of the meat, it is necessary to remove the skin before cutting.

Xu Zhuo took the knife from the middle of the pork, and instead of cutting the meat, he slowly turned the knife around where he quickly cut the skin of the meat, changing from vertical to flat.

At this time, the left half of the meat is grabbed with the left hand and pulled hard, and the right half of the pork and the meat skin will be automatically separated.

Then the left side is concocted in the same way, and the skin is completely removed.

After removing the skin of the meat, Xu Zhuo used a kitchen knife to cut the meat into thin slices.

Don't look at this dish as a home-cooked dish, in fact, it is quite a knife work, take the cut meat as an example, the thinner the cut meat slices, the better the fried meat.

After cutting the meat, Xu Zhuo prepared some minced green onions, ginger and garlic.

Then he began to prepare the seasonings to be used, light soy sauce, dark soy sauce, salt, oil, sugar, all of which were ready, Xu Zhuo put on the wok and began to cook.

"Grandpa Yuan, am I doing this right?"

Yuan Desheng said with a smile: "What's right or wrong about this, just do it, don't think too much." ”

Compared with those on the Internet who want to put tempeh bean paste or chopped pepper sauce at every turn, Xu Zhuo's is slightly simpler, but Yuan Desheng does not make any comments.

The recipe is secondary, and the most important thing about the dish is the final product.

Taste, appearance, texture, etc., these are the key parts of considering a dish.

When the pot is hot, Xu Zhuo pours in some cooking oil, slides it in the pan, pours it out after it is hot, and then adds a little cooking oil to the pot.

Don't use too much oil, because when you fry the meat later, some fat will come out.

After the oil was put into the pot, Xu Zhuo immediately poured the cut meat slices into it and began to stir-fry slowly.

This step is not only to stir-fry the excess fat in the meat slices, but also to make the meat more fragrant and chewy.

When the meat is stir-fried until the surface is browned and slightly curled, Xu Zhuo adds some light soy sauce to the pot, stir-fry twice, and then add some dark soy sauce to color the meat.

Then leave the stove with the pot and take out all the meat and fat from the pot and put it on a clean plate.

Wash the pot and put it on the stove again, pour in a little cooking oil when the pot is hot, pour the green onion, ginger and garlic into the pot and stir-fry until fragrant, then add the chopped chili pepper and start stir-frying.

Stir-fry the chili peppers until they are a little soft and have tiger skin lines on the surface, then pour in the previously fried meat slices and start seasoning.

When cooking, put the chopped peppers in the pot and cook for a while, the peppers will taste better, but the spicy content is too high.

So Xu Zhuo changed this step to fried in oil, which can reduce some of the spiciness.

As for the seasoning, it's simple, put the salt, oil, and sugar, and then pour in some light soy sauce to increase the flavor of the sauce, stir-fry for half a minute, then pour a drop of vinegar along the edge of the pot, and continue to stir-fry twice to turn off the heat and get out of the pot.

This dish looks average, but it goes well with more than fish-flavored shredded pork.

Xu Zhuo put the dish out and put it in front of Yuan Desheng: "Grandpa Yuan, you taste, how is this dish done." ”

Yuan Desheng didn't immediately put down the chopsticks, but first said his opinion: "You are right, but the spicy taste will be reduced."

In addition, you have high requirements for ingredients.

It must be fresh pork, if you take it out of the refrigerator to freeze the meat, just keep stir-frying in the pot without putting any seasonings, and the fried meat will definitely be difficult to eat. ”

After saying this, Yuan Desheng took the chopsticks and tasted the stir-fried pork fried by Xu Zhuo.

The meat is firm and spicy, and there is nothing to criticize in terms of taste, it is definitely a good dish.

However, Yuan Desheng also gave Xu Zhuo his own advice: "Child, the next time you make it, the last step of releasing raw soy sauce, you change it to steamed fish soy sauce, so that the umami is stronger and it will be more delicious." ”

As soon as he finished speaking, Xu Zhuo heard the system's prompt sound again.

"Ding, the host listens to the master's teachings, and the high-quality fried pork is specially upgraded to the D-level signature fried meat, congratulations to the host. ”