Pork belly can make all kinds of delicious food. Such as: stewed pork tripe with yam and ginkgo biloba, stewed pork tripe with ginkgo biloba, stewed pork tripe with soy sauce, stewed pork tripe with astragalus membranaceus, salted pork tripe, stewed chicken with ginkgo biloba and stewed pork tripe soup with bean curd. Whether it is fried or boiled, it is memorable and mouth-watering. Do you want to know how to make delicious pork belly? Do you like pork bellies? Let me introduce you.

First, the practice of fried pork belly with sour bamboo shoots

material

Sour bamboo shoots 100g, cooked pork tripe 500g, salt 5g, light soy sauce 5g, sugar 5g, light soy sauce 5g, garlic 10g, and 5-6 prickly ash.

working methods

1. Carefully take out the sour bamboo shoots, wash them and slice them.

2. Put oil in the pot, saute garlic and pepper in the pot, pour sour bamboo shoots and add salt to stir fry.

3. Pour pork belly again, stir fry, add soy sauce and soy sauce sugar, and simmer for two minutes.

4. Turn the fire evenly and you can cook quickly.

Second, the practice of spicy pork belly

material

Material: 200g pork tripe,

Accessories: 50 grams of sliced Magnolia officinalis and 25 grams of cucumber.

Seasoning: 5 grams of red pepper, 5 grams of salt, 50 grams of sugar 10, 60 grams of bean paste, 5 grams of ginger, 5 grams of onion, 2 grams of chicken essence, 2 grams of pepper, vinegar 10, 50 grams of red pepper, dried spiced sauce and 40 grams of vegetable oil.

working methods

1. Wash the pork belly, cook it until it is 78% mature, and take it out and slice it;

2. Wash and slice Flos Magnoliae;

3. Chopped onion and ginger;

4. Wash and slice cucumber;

5. The red pepper is pedicled, and the seeds are washed and shredded;

6. light a fire in the pot. When the oil is 70% hot, add Jiang Mo, chopped green onion and dried pepper, stir-fry until fragrant, add pork tripe, salt, white sugar, Pixian bean paste, Flos Magnoliae, cucumber slices, shredded red pepper, vinegar and pepper water, and take out.

Third, the practice of frying pork belly with green pepper

material

Pork belly, green pepper, coriander, white sesame, soy sauce, sugar.

working methods

1. Wash the green pepper, remove the pedicels and seeds, and shred.

2. Put a little oil in the pot, heat it, and pour the pork belly and stir fry 1 min.

3. Add shredded green peppers and stir-fry until the green peppers are cut off.

4. Add soy sauce and sugar and stir well. Sprinkle coriander and white sesame seeds on the dish.

Fourth, the practice of hot pork belly

material

A piece of fresh pork belly, a spoonful of bean paste, a green pepper, a little onion, a little ginger, a little garlic, a little salt, a little chicken essence, a little soy sauce and two spoonfuls of peanut oil.

working methods

1. To remove the dirt and foul smell from the pig's stomach, turn it out and marinate it with salt. Grasp the pig's belly with flour, put it in clear water to wash away the dirty mucus, and then put it in a boiling water pot to cook until the navel is white. Take it out, then soak it in cold water and scrape off the dirt on the white navel with a knife. Wash with clear water, put in a pot and cook until cooked, remove and shred.

2. Heat oil in a pot, add bean paste, stir fry, add onion, ginger and garlic, add cooked pork belly and stir fry, and add a little salt and soy sauce.

3. Add the green pepper and stir fry, and add the chicken essence before cooking.

skill

Pork bellies should be cooked until chopsticks can be inserted easily. Pork tripe is cooked, as long as it is fried to taste, it can be cooked.

I recommend: the precautions of pork belly.

Proper selection: choose and buy pork tripe with elasticity, solid tissue, much mucus, slightly yellow appearance and no hard particles or lumps inside.

Avoid shopping: pale green, fuzzy mucosa, loose and fragile tissue, and rotten smell. Don't buy it.

Proper cooking: After the pork belly is cooked, cut it into strips or long strips, put it in a bowl, add some soup and steam it in a pot. Pork belly will be twice as thick, tender and delicious.

Cooking taboo: be careful not to put salt first, or the pork belly will tighten.

Edible: If pregnant women have insufficient fetal qi, or fail to give birth repeatedly after delivery, it is most suitable to stew with pork belly until it is cooked into a pulp, and take it frequently.

Taboo: pork bellies and lotus seeds are easy to be poisoned when burned with white eggplant branches.

Storage: Pig viscera is not suitable for storage, so eat it when you buy it.