Cut the meat into 1-2mm thinner pieces, cut the rest into the shape you like, beat the eggs and leave out the dark soy sauce.
❶ Wash the pot without adding oil, adjust the temperature to 100°, add chili peppers, and press continuously Fry for about 4 minutes until it becomes soft when pressed and the spiciness of the green pepper becomes mild.
Hot the pot with cold oil without sticking
❶ Heat the pot to 220 ° and keep sliding to heat evenly, then add 10g of oil and continue to slide and burn until the oil temperature is above 180° and obvious oil smoke can be seen. Turn off the heat and cool for 45 seconds to below 130°.
(Ignore the non-stick pan)
❷ Scramble the eggs first, adjust the temperature to 100°, pour in the eggs, stir back and forth a few times, do not move when it is half solid, and turn it over gently.
When it is completely set, shovel it into pieces and take it out for later use.
❶Adjust the temperature to 100° and add 10g of oil. Fry the fatty meat first. If you use pork belly, fry it directly, about 3 minutes. , the meat slices become curled and browned. If there is too much oil, some can be removed.
Add light soy sauce and dark soy sauce, add 1g of salt, add oil according to preference, add garlic slices, and add a little water , increase the firepower and stimulate the meat flavor.
❶Add green pepper and stir-fry quickly for a few times to mix the flavors of green pepper and meat evenly. Add 0.5g of chicken essence and stir-fry for a while.
❶Add the eggs and stir-fry for a few times before serving. All seasonings must be added before adding the eggs. Add it before. Don’t add seasoning after laying the eggs. You can add more salt according to the taste.
