Braised pork with plum vegetables is a kind of delicious food suitable for all ages. Instant in the mouth, delicious. This is a hard dish at the party. The method is complicated and needs to be fried first and then steamed, so that the skin will have a crisp taste. How to fry? Many people think that meat is hot fried, but it is not, so tiger skin foam can't be fried at all. Let me share with you the skills of frying pork. Friends who like to eat quickly collect them and make sure they can do it at home or in the restaurant.

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Pork belly, onion ginger, soy sauce, oil, ice water.

The first step is that the scalded pork has a certain fishy smell, and pig hair may remain, so it is necessary to scald it first, which can effectively remove the fishy smell and pig hair. Dry the wok, put the pigskin down into the wok, turn the meat in your hand, and the pigskin will be burnt black. High temperature can sterilize and remove odor, and stimulate the flavor of meat. After scalding the pigskin, put it in water and scrape off the black part with a knife. Wash and drain.

Step 2: Blanch pork belly with cold water, add appropriate amount of onion and ginger slices, then pour in 2 tablespoons of cooking wine and stir well, bring it to a boil with high fire, and then turn to low heat for half an hour. Skim the foam with a spoon until the meat is cooked, and you can easily pierce it with chopsticks. Take it out and rinse it. This is a key to stir-frying tiger skin.

Step 3: color the pork belly and put it on a plate, pour in a proper amount of soy sauce and wipe it evenly by hand, let it stand for 10 minutes and then drain it. If there is water, it will spill oil after putting it in the pot.

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Step 4, pour the right amount of oil into the frying pan, not too much, only 2 cm high. When the oil temperature is 50% hot, switch to low heat. The left hand holds the pot cover, the right hand holds the meat, and the pigskin is facing down. Immediately after the meat is put into the pot, cover the pot and fry for 10 minutes. There are many small bubbles on the pigskin. When the color is golden, turn the pork belly over and fry the other side.

Step 5, soak and prepare a basin of ice water, drain the fried pork and soak it in ice water immediately. The temperature of fried pork belly is very high. When put into ice water, it expands when heated and contracts when cooled, and there will be many wrinkles in the pigskin, which will make the taste more brittle. Soak for at least 20 minutes to set the wrinkles, and then you can take them out and cook them. The fried taste is golden and ruddy, covered with tiger skin bubbles. The meat is fried, and the method is not difficult. The cooked meat has good color and crisp and delicious taste. Every time you serve the table, if you slow down a little, a plate of meat will be robbed, and the entrance will melt, fat but not greasy. If you like it, try this method quickly.

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Fried pork seems simple. Only by doing these four things well can there be a tiger skin bubble.

① Pigskin cannot be directly fried. You should scald the pigskin first, which will not only remove the fishy smell, but also make the pigskin shrink at high temperature and make it more crisp after frying.

② Pork belly should be blanched with boiling water 10 minute. Boiling can remove the smell of blood, remove excess oil, let the pork mature, and then fry it.

3 Add soy sauce to color after cooking, and then fry, the color is golden and ruddy. If fried directly, the color is only golden yellow, not brownish red.

(4) After the pork is fried, immediately soak it in ice water, and let the tiger skin soak and shape. Crispy meat tastes crisp and delicious.