How to make fried pork with chili
In the past 10 days, chili fried pork has caused heated discussions on social media as a home-cooked dish, and many food bloggers have shared unique practices. The following is a structured guide compiled in combination with popular topics across the Internet to help you easily grasp the essence of this meal.
1. Related data on recent popular hot pepper stir-fried meat
| platform | Search volume (10,000) | Popular keywords | Popular practices |
|---|---|---|---|
| Tik Tok | 128.5 | Hunan-style chili fried pork, no thickening version | Stir-fry pork belly |
| 76.3 | Low-fat version, screw pepper selection | Chicken breast alternative version | |
| Little Red Book | 92.1 | Ten-minute quick-shop, non-stick pan tips | Fry the chili first and then stir-fry the meat |
| B station | 58.4 | Professional chef teaching, oil temperature control | Method of putting pots in batches |
2. Standard version of the method of stir-fried peppers
1. Preparation of ingredients (2 servings)
| Material | Dosage | How to deal with it |
|---|---|---|
| Pig front legs meat | 200g | Cut thin slices separately |
| Screw pepper | 6 | Hob block/splitting |
| garlic | 5 petals | Crush |
| Fermented beans | 10g | Soak in clean water |
2. Detailed steps
①Marinated pork: Add 1 spoonful of light soy sauce + half a spoonful of dark soy sauce + 1 spoonful of cooking wine + 1 teaspoon starch, grind well and pour 1 spoonful of cooking oil to lock water
②Stir-fried fatty meat: Put a fat slice in a cold pot and stir-fry it over medium-low heat until golden oil comes out, and put out lard residue for later use
③Stir-fried ingredients: Stir in lard minced garlic and fermented black beans until slightly burnt yellow
④Stir-fried chili peppers: Fry the chili quickly under high heat, add half a teaspoon of salt to help soften it, and serve it after the tiger skin appears
⑤Stir-fry seasoning: Heat the pan again, add lean meat and stir-fry until it changes color, add chili and oil residue, pour 1 spoonful of balsamic vinegar along the side of the pot to enhance the aroma
3. Popular improvement plans in the near future
| Version | Innovation points | Applicable groups |
|---|---|---|
| Fat-reducing version | Chicken breast replacement + zero sugar | Fitness crowd |
| Kuaishou version | Microwave pretreatment of peppers | Office workers |
| Deluxe Edition | Add fresh abalone slices | Feasting scene |
| No spicy version | Colored pepper + black pepper seasoning | Children and elderly |
4. Professional chef advice
①Material selection skills: It is recommended to choose front leg meat with three fat and seven thin pork. It is recommended to choose screw pepper or Hangzhou pepper with thin skin and thick flesh.
②The key to the heat: The peppers need to be stir-fried over high heat and keep them crispy. Keeping the pot air throughout the whole process is the essence of Hunan-style flavor.
③Seasoning timing: Light soy sauce should be poured in before being discharged from the pot to avoid bitter taste after long-term boiling at high temperature
④The secret to get rid of the fishy smell: You can add a small amount of white pepper or pepper oil to press the fishy smell of pork
5. Netizens’ actual test feedback
Compiled based on 300 popular comments:
- 85% of users believe that the meat is stir-fried until it is crispy
- 72% of those who try it recommend sprinkling a handful of Liuyang beans last
- Controversial point: Whether thickening is needed (the south prefers thin thickening, the north prefers dry and refreshing version)
This home-cooked dish that carries the atmosphere of fireworks is deriveting more creative practices as social media spreads. After mastering the basic techniques, you may wish to explore the exclusive version based on your personal taste.
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