Watch a chef prepare green chili peppers for a classic pork stir‑fry. First, he cuts off the stem, then slices the peppers into even rings. He leaves the seeds in for extra heat, but you can scrape them out if you prefer milder flavor. After chopping, he immediately rinses the knife and cutting board to prevent the capsaicin from spreading. The pepper rings will be stir‑fried with marinated pork slices, garlic, and black bean sauce. Uniform slices ensure even cooking – some crisp, some tender. Do you keep the seeds or remove them? What’s your trick for avoiding burning fingers when handling hot peppers? Share your stir‑fry tips and pepper‑prep hacks below!
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