Being together is like home. There's a place like this—Ronald McDonald House—where a group of people live: children receiving medical treatment in other cities and their parents. Every day, the parents worry about what to feed their children—it needs to be nutritious and comply with medical advice… The parents rack their brains… Now, we'll be judging the dishes the parents made, letting the children choose their favorites, and we'll record them: Stir-fried pork with chili peppers is a classic home-style dish from Jiangxi. We chose it for the "Home Taste" cooking competition to share this authentic flavor with friends from all over the world. This dish is not only fragrant and appetizing, but also quick and easy to make, especially suitable for parents who are just starting to learn to cook. It uses simple ingredients and is nutritionally balanced: pork provides high-quality protein, and green peppers are a vegetable high in vitamins. Especially for children undergoing treatment and with sensitive taste buds, a little "strong" flavor can stimulate their appetite, making them willing to eat more—when the children eat well, the parents feel more at ease. Of course, if you can't handle spicy food, you can use non-spicy green peppers; it's just as refreshing, delicious, and flavorful. This dish is versatile, easy to pair with various ingredients, and affordable; it's a warm and delicious home-style meal.
Materials
Jiaoshan Spring Scenery | Steps for making stir-fried pork with chili peppers
Peel the garlic cloves, smash them, and mince them. Set aside.
Cut the ginger into thin strips and set aside. (If children don't like ginger, you can soak ginger in water and use the ginger water when cooking.)
Wash the green bell peppers, remove the seeds, and slice them into strips. Set aside.
Wash the bird's eye chilies and slice them into thin strips. Note: You can choose whether to add bird's eye chilies according to your personal taste. If you don't like spicy food, you can omit the bird's eye chilies.
(1) Wash the pork tenderloin and pork belly with clean water; (2) Sprinkle a little salt on the pork tenderloin and pork belly to remove surface impurities and soften the meat; (3) Wash the meat again with clean water.
Slice the pork belly into thin slices and set aside.
Slice the pork tenderloin thinly along the grain and set aside.
Take thinly sliced pork tenderloin, add half of the shredded ginger, a suitable amount of cornstarch, a little salt, a little light soy sauce, and a little dark soy sauce (for color), and mix well; then pour in a little cooking oil (to lock in the moisture of the meat); marinate for about 5 minutes.
Heat the wok, add a little oil and heat it, then add the pork belly and the remaining ginger slices. Pour in some cooking wine (to remove the fishy smell) and dark soy sauce (for color), and stir-fry until the pork slices turn white.
Next, put the marinated pork tenderloin into the pot and stir-fry it together with the pork belly.
Add garlic and a little water, then continue stir-frying.
Add green bell peppers and a pinch of salt, stir-fry for 3-5 minutes, then turn off the heat.
Sprinkle with chopped chili peppers, stir-fry evenly, and then transfer to a plate. Note: Chopped chili peppers can be added or omitted according to personal taste. If you don't like spicy food, you can omit the chili peppers.
