Chefs who make crispy belly generally adopt the method of alkaline hair. The crispy belly treated by this method is very alkaline and easy to rot. In order to reduce the alkaline smell when making crispy belly, I improved two processes in the process of making crispy belly, one is to soak it in beer, and the other is to soak it in water with pepper, so that crispy belly will not have alkaline smell. Now, I'll introduce you to the processing method of crispy belly:

First of all: material selection. You should choose fresh pork tripe with white color, thick belly wall and big head.

Second: change the knife treatment. Place the pork belly flat on the pier to remove the grease and thick mucosa attached to the pork belly. The method is as follows: put 500 grams of pork belly slices into water (water is better than pork belly), add 200 grams of flour to knead the mucus, and then take it out and wash it; Add 200 grams of balsamic vinegar and knead it repeatedly to remove the peculiar smell of the pork belly, and then rinse it repeatedly with running water for 2-3 hours to increase the crispy feeling of the pork belly. If the attachments on the pork belly are not cleaned up, there will be an unpleasant smell when cooking, and it will not be easy to do when it rises. So be sure to clean it, then change it into strips or filaments with a knife and soak it in beer water (the ratio of beer to water is 1: 5) for 2 hours.

Third: rise. Take 500g pork tripe as an example, put 15-20g edible alkali into a pot, add hot water (water should not pass through the pork tripe), and stir evenly to form hot alkaline water. When the hot alkaline water is slightly cool, soak it in pig's belly for 5 hours. When the pork belly turns light gray, pour about 250g of hot water to soak it until the pork belly turns white and the volume begins to increase. Pour out the alkaline solution and put it back in hot water.

Finally: dealkalization. The treated pork belly has a particularly strong alkaline smell. To remove the alkaline smell, it is necessary to soak the pig's belly in running water for about 2 hours, and then take it out and soak it in 5- 10g cold water for 6 hours (it is appropriate to soak the pepper granules in hot water for 20 minutes in advance). Take out the pork belly, pour it into 500 grams of clean water with 15 grams of pine meat powder, soak for 2 hours, take out and control the moisture, and the pork belly is processed. In the cooking process, if the pork belly is not used up, it can only be refrigerated with water, not quickly frozen, otherwise it will lose its crisp and tender characteristics.