Recipe: Chili fat residue

Home Cooking Recipe: Chili fat residue


Pepper fried meat is a famous dish in Hunan. It seems that it is not easy to make it delicious. This is also a household name dish. My favorite thing is to use this dish of oil soup for bibimbap, super delicious!



  1. Slice the lean meat, add starch, cooking wine, and marinate for 10 minutes.

  2. Wash the green pepper and shred.

  3. Heat the oil in the pan, fry the fat residue, and pour out the oil.

  4. Add the chopped green pepper, stir-fry for 2 minutes, add a spoonful of Pixian bean paste and stir fry.

  5. Then put the meat on the good pulp, fry until the meat is lightly cooked, a little salt, MSG, and pan.


The reason why the pepper is first fried is that the green pepper is not easy to be cooked, and it will be easier to stir more. Then the meat added will also have the sweet and crisp taste of green pepper.

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