How to Make Delicious Stir-Fried Pork with Hangzhou Peppers: A Step-by-Step Guide
Q: Can I use a different type of pepper if I don’t have Hangzhou peppers?
A: Yes, you can substitute with similar peppers, though the flavor might slightly vary.
Q: Is it necessary to use both lean and fatty pork?
A: Using a combination of lean and fatty pork enhances the texture and flavor, but you can adjust according to your preference.
Prepare the ingredients: Slice the lean pork and marinate with 1 tablespoon of cooking wine and sweet potato starch for 15 minutes.
Cut the Hangzhou peppers into slices, onion into shreds, ginger into strips, mince the garlic, and slice the small chili pepper.
Dice the fatty pork.
Mix the sauce: Combine 2 tablespoons of soy sauce, 0.5 tablespoon of glutinous rice vinegar, 0.5 tablespoon of oyster sauce, 2 tablespoons of sweet fermented rice, 2g of salt, and 50g of water in a bowl.
Heat a pan and cook the fatty pork on low heat until the fat is rendered. Add ginger, garlic, and chili pepper circles to stir-fry until fragrant.
Add the marinated lean pork and stir-fry for 2 minutes on medium heat until the color changes. Remove and set aside.
Using the remaining oil in the pan, stir-fry the onion shreds and Hangzhou pepper slices on medium heat for 2 minutes until slightly soft. If the pan is too dry, add a little water.
Return the cooked pork to the pan and stir-fry for 1 minute to mix well.
Add the prepared sauce and stir-fry for 1-2 minutes until the sauce is absorbed.