Hot tripe is the best of Sichuan stir-fry dishes. Securely connect the pig belly to the esophagus, cut it with a cross-cut knife, and quickly marinate it by hand

Let’s start cooking below! A pork belly, wash it with flour and white vinegar to remove the mucus and fishy smell in the pig belly, then wash it under running water. Traditional Sichuan cuisine: spicy boat, the secret is very simple, but now few people know this method, please take the boat connected to the esophagus part to divide the gold.

The pig boat is divided into two layers. The cut boat is in the shape of a funnel and is cut horizontally with a knife. Lay down the textured layer, place the non-textured layer on the cutting board, and place the crochet cutter on the non-textured boat. Haha, this may be the first difficulty. So how important is a good kitchen knife? Cut the knife into a diamond shape of about 2 cm. Slice garlic, green and red chili peppers, and ginger. Some people like to use magnolia and shiitake mushrooms when making boats, but I think this method is not authentic and cannot highlight the fresh and spicy taste.

Only green and red peppers and shredded ginger are the correct way for pears to open!

For pickled pears, add: ginger, chili powder, salt, mash, water starch, stir evenly, and grasp the strength. Spicy diners can add dried chili noodles to marinate together. The dry fragrance is a pair of spicy eyes! The hot boat calls for a roaring flame of oil, with vegetable oil poured into the pot as it gets hot. The flow should be similar to the amount in the stomach. When the oil is hot (maybe about 10% hotter), quickly add the peppercorns and garlic. Then add the pickled pears, stir quickly, and stir-fry quickly.

This will be the second difficulty. The fire cannot be controlled well, and the pot must be lifted immediately after the boat changes color. After the ingredients are fried, the plums have to be cooked twice more, so they are not fully cooked yet. (on the other hand).

The boat changed color a little in the oil pan, so it was loaded directly out of the pan. Use the remaining oil to continue high heat, quickly fry the green and red peppers and ginger, and season with salt. Nowadays, it is advocated to eat light food, but the salt in the hot tripe dish is too little and the taste is too bland, but it is actually not delicious. This dish has a strong taste. Therefore, the dish of hot navel does have a little more salt than usual. Pour the pears fried at flash speed into the pot, stir-fry over high heat, and mix the main ingredients and ingredients evenly.

This may be the third difficulty. The ship has to go back to the oil pan to wallow in oil! Wow, this scent and color are so drool-worthy! After the oil is spicy, sprinkle the garlic, and the finished product is placed in the pot in no more than 3 minutes. The fire will definitely burn brightly. Filled with trays, this flavor is a must-kick! When you see the curly flower, are your thumbs moving? Some people may ask why hot pork belly is just the belly, but the belly cannot be used by the body. The reason is that only the belly is plump and the taste is soft and crispy.

My mouth started to water when I saw the taste buds of my belly blooming on the chopsticks. This is really hearty food. Maybe he is more expensive than Bao Sanyi. But only one pig has less than thirty ships, so it cannot be adequately protected.

Proud enough! Proud enough!