My mother's approach to many ingredients is traditional. In my mother's mind, I want to make kidney bean pork tripe soup, but my mother doesn't know that I really don't like pork tripe, because I don't like it, and the treatment and cleaning of pork tripe is a very troublesome thing, so I put it on hold again and again.
In recent days, I have resumed my daily work rhythm. I accidentally saw a picture and text about pork belly from a gourmet menu, which contained a detailed introduction. How to clean the pork belly and how to thoroughly blanch it after cleaning? I learned a lot from it. Thinking of the pork belly in the refrigerator, I also began to rub my hands and decided to make a plate of garlic-flavored pork belly strips for my parents to eat. The whole process is tedious and takes a long time. I ate a bite of my own fried pork belly for dinner and felt a lot. Making delicious ingredients is not an easy task. Fortunately, I enjoyed it because of my parents' affirmation. Below, I will discuss the related skills in the processing of pork belly.
1, no matter how you do it, the handling is more critical. Let's talk about cleanliness first. If it is not cleaned, the finished product will smell fishy, so cleaning the pork belly is a matter of testing patience;
There are some white grease and fascia on the pork belly, which must be completely removed. After that, it needs to be washed repeatedly with white vinegar. The washed pork belly is divided into two parts, the inside and outside of the pork belly need to be washed 3-4 times repeatedly until there is no fishy smell at all;
This is not finished yet. At the same time, it needs to be washed repeatedly in clean water. Finally, it is necessary to evenly wrap a layer of corn starch inside and outside the pork belly, so as to clean all the dirty things on the inner wall of the pork belly;
4. After cleaning, it is necessary to further remove the fishy smell of the pork belly by blanching. At the same time, there will be a lot of floating foam in the process of blanching, which needs to be cleaned, and then washed with cold water to check whether there is white grease and fascia inside and outside the pig's belly. Clean it up if necessary;
5. After washing and blanching, you need to put the pork belly in a clear water pot, add pepper, ginger slices, onion segments, fragrant leaves, star anise, dried peppers and cooking wine, and cook. It takes about 1 hour to cook on medium and small fires.
6. After the pork belly is cooked, when cutting the pork belly, cut the pork belly into strips with an oblique knife, and then burn it with garlic;
Today, I will introduce you to the practice of burning pork belly with garlic. Above, we briefly introduce the process of how to clean, treat and thoroughly cook pork belly. Let's talk about another key point of this good dish. How should garlic be treated? Share as follows:
1, garlic tripe, which belongs to Shandong cuisine, has a strong taste, a strong Q-bomb flavor, a strong garlic flavor without any peculiar smell, chewy and very good taste;
Since it is Shandong cuisine, Shandong garlic is the best garlic for this dish. Its main characteristics are: full granules and rich fragrance;
To make this garlic belly strip, you need to put the garlic in the oil pan and fry it slowly with low fire until it is golden brown and the garlic is completely cooked. The advantages of doing this are: first, it will not have the unpleasant smell of raw garlic; second, the garlic oil fried with garlic can make this dish more delicious;
Ingredients: a piece of fresh pork belly, a handful of garlic, a little salad oil, soy sauce 1 tablespoon, 2 tablespoons of cooking wine, half a spoonful of salt, a little chopped green onion, a little Jiang Mo, half a spoonful of white sugar, a little water starch, a little pepper, 2 dried peppers, 2 star anise, 2 fragrant leaves, half a bowl of white vinegar, half a bowl of corn starch and a little chopped green onion;
Specific practices:
1. Wash the fresh pork belly with white vinegar to remove the white grease and fascia inside and outside the pork belly. Wash it repeatedly for about 3-4 times until the fishy smell of pork belly obviously fades. At this time, it is necessary to wash it repeatedly with clear water, which is a test of patience.
2. After the white vinegar is washed, wash the pork belly inside and outside with corn starch. Through the adsorption capacity of starch, the pork belly is washed inside and outside. In order to eat safely, I washed it twice with corn starch.
3. After the pork belly is cleaned and there is no obvious fishy smell, the pork belly is blanched to further remove the fishy smell. Put more than half of the pot of water into the pot, put the pork belly and ginger slices into the fire to boil, skim off the floating foam, take them out and wash them in clear water again;
4. After blanching, we put the pork belly in a pressure cooker, put half a pot of clear water, add onion, ginger slices, pepper particles, star anise, fragrant leaves, dried peppers and cooking wine, and stir well;
5. Cover the pressure cooker, turn to low heat after SAIC, stew for 15-20 minutes, and the pork belly is cooked;
6. After the pork belly is cooked, it is easy to pierce the pork belly with chopsticks;
7. Cool the cooked pork belly and change the knife. Cut it in half first, and then cut it into long strips with a diagonal knife. The width is determined by your own preference.
8. Today, when we make garlic belly strips, we need to fry the garlic until the color is golden. The specific method is as follows: put a small amount of salad oil in the pot, slightly hot, add the prepared garlic, stir-fry until the garlic is brown, then take out the garlic and put it in a plate for later use, and put a little garlic oil in the bowl, leaving a little base oil in the pot for later use;
9. Add chopped green onion and stir-fry, and then add the freshly cut belly strips and stir-fry quickly and evenly;
10, add a little cooking wine again to remove the fishy smell, stir fry repeatedly, and let the cooking wine in the pot take away the remaining fishy smell by volatilization;
1 1. After the cooking wine is volatilized, turn to low heat and start seasoning, and add a little Jiang Mo;
12, add 1 tablespoon of soy sauce, half a spoonful of salt and half a spoonful of sugar;
13, add the garlic cloves that have just been fried;
14. Add clean water that has not touched the pot belly, add a little soy sauce to color, and stew for about 5 minutes to make the pork belly taste;
15, 5 minutes later, add a little water starch to thicken, and a thin layer of thickening juice makes the pork belly more delicious;
16, put a little residual garlic oil before cooking, stir-fry evenly, and a plate of delicious garlic belly strips will be ready;
At the end of the article, I want to say a few words. Whether this garlic tripe is delicious or not is very important. Pork belly without fishy smell is the basis of delicious food, so if you like eating pork belly very much, the cleaning process must be very careful and meticulous;
It is not easy to master the cooking temperature of pork belly in pressure cooker. If the time is too long and the fire is too big, the pork belly will easily lose the taste of Q bomb and become very soft and rotten. This taste varies from person to person, so everyone needs to pay special attention to this step;
A pork belly can be fried for about two plates. If you like, you can buy more pork bellies at a time and clean them at a time, so that ingredients such as pork bellies will be fried in the pot before cooking next time. It will also become very exciting;