I have always liked to eat this dish made by my mother, and the mouth is full of burning feeling. At home, only my mother and I love to eat spicy food. Every time we fry the pepper, it is eliminated with 2 mothers. Now my family, Xiansen, also falls in love with this dish. ^_^
The pepper is cleaned and drained. Because the pepper is relatively long, it needs to be cut into several sections and flattened with a knife.
After the meat is shredded, use a little raw powder and mix well.
Pick up the oil pan and cook the mixed pork. Stand out.
Stir-fry the cardamom in the pan (you can replace it with the cardamom in Laoganma Spicy Sauce without the cardamom). Then pour the chili into the stir-fry and stir-fry until the surface of the pepper is the best.
After the pepper is almost finished, pour in the spare shredded pork and add a little sugar. Just the right amount of salt and MSG.
Choosing Hangjiao, pay attention to picking the thin skin, it will be delicious!