1. Select materials. You should choose fresh pork belly that is white in color, thick in texture, and large in size. ??

2. Change the knife. Place the pork belly flatly on a vegetable pile and remove the fat and thick mucous membrane attached to the pork belly. The method is: put 500 grams of sliced ??pork belly into water (the water should contain the pork belly), add 200 grams of flour and rub it to remove the mucus, take it out and wash it, add 200 grams of balsamic vinegar and rub it repeatedly to remove the pork belly. If there is any odor, wash it repeatedly with running water for 2-3 hours to increase the crispness and tenderness of the pork belly. If the attachments on the pork belly are not cleaned, there will be an unpleasant smell when cooking, and it will not be easy to cook when it rises. Therefore, it must be cleaned, then cut into strips or silk with a knife, and soaked in beer water (ratio of beer to water 1:5) for 2 hours.

3. Hair growth. Taking 500 grams of pork belly as an example, put 15-20 grams of edible alkali into a basin, add hot water (the water should cover the pork belly) and mix thoroughly to make hot alkaline water. When the hot alkaline water is slightly cool, add the pork belly. Soak for 5 hours. When the pork belly turns light gray, pour in about 250 grams of hot water and soak until the color of the pork belly slowly turns white and the volume begins to increase. Pour out the alkali solution and add hot alkaline water again. (500 grams of water plus 20-25 grams of edible alkali). The temperature of the hot alkaline water should be controlled at 70°C, and it can be taken out after it cools naturally.

4. Remove alkali. The processed pork tripe has a particularly strong alkaline smell. To remove the alkaline smell, soak the pork tripe in running water for about 2 hours, take it out and add 5-10 grams of Sichuan peppercorns (the Sichuan peppercorns should be soaked in hot water for 20 seconds in advance). minutes) in cold water (the water should cover the pork belly) for 6 hours. Take out the pork belly, pour it into 500 grams of water with 15 grams of pine meat powder, soak it for 2 hours, remove and drain the water, and the pork belly is ready. During the cooking process, if the pork belly cannot be used up, it can only be refrigerated with water, not quick-frozen, otherwise it will lose its crisp and tender characteristics.

Reference materials

Food knowledge. Xiangha [cited on 2017-12-22]