Stir-Fried Pork with Bird's Eye Chili

Method4 steps

1. 1

   Prepare the Bird's Eye Chili

   处理小米辣

   Wash the bird's eye chili and cut it on a bias into slightly larger pieces.

   将小米辣洗净，斜刀切大一点。

   ⏱2 min

   • 💡 Cutting on a bias increases the chili's surface area for better heat absorption and flavor penetration.斜刀切可以增加辣椒的受热面积，更易入味
   
2. 2

   Marinate the Pork

   腌制猪肉

   Cut the meat into strips or slices, add light soy sauce, oyster sauce, and salt, mix well, and marinate for 5 minutes.

   将肉切丝或切片，倒入生抽、蚝油、盐混合均匀，腌制 5 分钟。

   ⏱7 min

   • 💡 Marinating makes the meat more tender and allows it to absorb flavor in advance.腌制能让肉质更鲜嫩且提前入味
   
3. 3

   Pre-Stir-Fry the Pork

   预炒肉片

   Heat the wok and add oil, then quickly stir-fry the pork until cooked and set it aside.

   热锅倒油，先把肉下锅快速炒熟盛起备用。

   ⏱3 min

   • 💡 Stir-fry over high heat and remove as soon as the color changes to prevent the meat from becoming tough.大火快炒，变色即盛出，防止肉质变老
   
4. 4

   Aromatize and Stir-Fry

   爆香翻炒

   Leave a little oil in the wok, sauté ginger and garlic until fragrant, add fermented broad bean chili paste (doubanjiang) and stir-fry until red oil emerges, add the cut bird's eye chili, then add the pork slices, along with light soy sauce, chicken bouillon powder, salt, and white sugar, and quickly stir-fry until evenly mixed.

   锅内留底油，姜蒜爆香，倒入豆瓣酱翻炒出红油，倒入切好的小米辣，再倒入肉片，加入生抽、鸡精、盐、糖快速翻炒均匀即可。

   ⏱5 min

   • 💡 Be sure to stir-fry the fermented broad bean chili paste (doubanjiang) until red oil emerges for a richer flavor.豆瓣酱一定要炒出红油，味道才浓郁