How to make white oil belly strips

Detailed steps of how to make white oil belly strips

1. Remove the side oil and other impurities from fresh pork belly, and remove the inner layer Also turn over and wash. After the first round of cleaning, add high-strength white wine, salt, vinegar, dry starch, and oil and rub repeatedly. The purpose of this step is to remove the smell of the pork belly, and it is also very effective in removing suspended solids on the surface of the pork belly. Knead until almost done, then wash the pork belly repeatedly with hot water. Drain and set aside.

2. Add water to the pot, put the pork belly in cold water, boil over high heat for one minute, then change the water and cook again. Add dried orange peel, ginger slices, and Sichuan peppercorns, and continue to cook the pork belly over medium heat. For cooking standards, see tips.

3. The cooked pork belly is much smaller than the raw pork belly.

4. Wash the cooked pork belly with water (or not wash it) and cut into strips. Cut the lettuce into strips, cut the ginger into fine pieces, and select uniformly sized garlic cloves. It is best not to cut them into pieces, but use whole garlic cloves. Why should ginger be chopped finely? Because lettuce and garlic are the best supporting roles, they should be highlighted. :)

5. Add lard to the wok. When the oil temperature is 60% hot, add the garlic cloves and minced ginger and stir-fry until fragrant. Add the pork belly and stir-fry. After the pork belly becomes slightly curled, add the lettuce. Fry for two minutes and add appropriate amount of water to cover the belly strips. Keep the fire going, adding salt and pepper halfway through.

6. When I saw the white color of the soup and smelled the alluring aroma, I knew that this plate of belly strips was a must-have.

7. When there is still a small amount of soup left in the pot, add moist starch and seasoning, remove from the pot and serve on a plate.

Tips for making white oil belly strips

Technical points: 1. The first round of cooking the pork belly should be just right. What is just right means that it is cooked just right but not too soft. How to identify? Take a chopstick and insert it. If it can just pass through, and the pork belly is still very firm, it means it is cooked. The size and quality of the pork belly will affect the time, which is about 40 minutes to 1 hour. You can judge according to the situation. 2. You can omit the lettuce and increase the amount of garlic appropriately to turn it into "garlic roasted belly strips".