With the rapid development of social economy, people's quality of life is constantly changing. Many people choose to put some pork belly when cooking. This is also because pork belly is fat but not greasy, and its taste is very good. However, it should be noted that pork belly must be blanched first, so that the blood of pork belly can be better fried again. Cold water can make pork belly more compact and taste better.

1, what should I pay attention to?

The pork belly must be boiled in cold water. As the temperature in the water gradually increases, the pork belly will slowly ripen from the outside to the inside. In the process of blanching, we should also add a proper amount of ginger slices and cooking wine to achieve the purpose of removing fishy smell. After blanching, you can heat the pot, or use kitchen paper to remove all the water on the surface of pork belly, and then use cold water again.

2. How to choose pork belly?

For different ingredients, the choice of pork belly is also different. If you stew, you can choose a larger pork belly. If you cook, you can choose to cut the pork belly into cubes, which will make the pork belly taste better. However, it should be noted that whether it is a large piece of pork belly or a small piece of pork belly, you must choose enough fresh pork belly. Flowers-free meat should be put in the refrigerator in time when it is bought back at home, and of course it should not be stored in the refrigerator for too long.

3. What are the benefits of cold water after the pork belly is drowned?

Don't slice pork belly directly after blanching, you can immediately soak it in cold water for about two minutes, which can not only increase the elasticity of pork belly, but also quickly cool the pork belly for secondary processing. In the process of making pork belly, you must put a proper amount of yellow wine or cooking wine, which can better achieve the purpose of removing ink.