As the saying goes, "a pig's belly contains ten kinds of medicines", and nourishing the stomach means nourishing life. If you want to be healthier, you must first feed your stomach. What exactly does "a pork belly with ten herbs" mean? In fact, pork belly is a good ingredient, which can regulate the stomach. Eating pig's belly often to make up the appearance is more effective than taking medicine. Nourishing the stomach through food supplement is the healthiest way to keep fit! Next, I recommend four different ways to eat pork tripe, which is nourishing the stomach for health, delicious and satisfying, and I have learned to cook it for my family often.
Detailed production steps:
1, choose fresh pork belly. Generally, it is better to choose pork belly of big fat pig, which is fleshy, crisp and full of taste.
2. After buying the pork belly home, cut off the excess oil on the pork belly first. Then add starch and salt, grab it evenly with both hands for about 5 minutes, and then turn on the tap to rinse the pork belly. At the same time, adding salt and starch can wash all the dirty things off the pig's stomach.
3. Turn the pork belly over, continue to add starch and salt, wash it by hand for 5 minutes, rinse the pork belly, and put it on a sieve to drain the water for later use.
4. Choose native chicken or old hen, clean the chicken and cut it into small pieces for later use.
5. Pour water into the pot, boil the water in the pot, then add the whole pork belly, add 4 pieces of ginger, then pour a little white wine, and blanch the pork belly for 5 minutes. Time's up, fish out the pork belly for later use.
6. Pour the water out of the pot, clean the pot, then add clean water, boil the water with high fire, then add chicken pieces, add 3 pieces of ginger and white wine, and blanch for 5 minutes. When it's time to blanch, take out the chicken with a colander, put it on a plate, and add water to remove the blood foam.
7. Take a clean casserole, pour boiling water into the casserole, put the chicken into the pot, and simmer over medium heat.
8. At this time, we stuffed about 20 pieces of white pepper into the pork belly and tied the mouth of the pork belly with hot and soft leeks. Then put the whole pork belly into the pot and stew it slowly with the chicken. In order to remove the fishy smell, we can also add 3 slices of ginger to the pot.
9. In order to enrich the soup, you can add a yam to make soup together. Wash yam, peel it and cut it into small pieces for later use.
10, after the pork belly is boiled in the pot for 30 minutes, take out the pork belly, cut it into small pieces, and put the cut pork belly and pepper back into the pot.
1 1, put red dates and yam in the pot and continue to cook for 30 minutes.
12. Finally, add Lycium barbarum, add appropriate amount of salt and cook for 5 minutes, and you're done.
Detailed production steps:
1, pork belly washed starch.
2. Cut the pork belly into small strips, cut all the pork belly, put it in a plate, add appropriate amount of salt and soy sauce, stir well, and marinate for 15 minutes.
3. Prepare ingredients: wash green pepper, ginger and garlic, shred ginger and pat garlic flat. You can cut double peppers yourself.
4. Pour oil from the pot. When the oil temperature rises to 60% heat, pour pork belly and stir fry over high fire.
5. After the pork belly is fried to golden brown, add double pepper, shredded ginger and shredded garlic and stir fry with the pork belly.
6. Sprinkle white wine or cooking wine into the pot to smell fishy, stir-fry until the pork belly is broken, and then serve.
Detailed production steps:
1, remove the grease from the pork belly, and add starch to clean the pork belly.
2, pour boiling water into the pot, keep the fire, put the whole pork belly into the pot and blanch for 5 minutes.
3. Pour the water out of the pot, put the pork belly back into the pot, add the right amount of salt, soy sauce, cooking wine, ginger onion, marinade, and add enough water. Let the water in the torch pan boil.
4. After the water is boiled, turn to medium heat and continue pickling 1 hour.
5. Turn off the fire after the pork belly is cured 1 hour. But in order to make the pork belly more tasty, it is better not to take it out in a hurry. After turning off the fire, the pork belly can be soaked in salt water for 1.2 hours, so that the pork belly is very tasty.
6. Take out the pork belly, cut it into small pieces, put it on a plate, and finally pour the marinade on it, and you're done.
Detailed production steps:
1, wash the pork belly. The cleaning method has been detailed above, so I won't go into details here.
2. After the pork belly is cut into small pieces, put it in a pot and blanch for 5 minutes. The taste of pork belly after drowning is not so strong.
3. Pour boiling water into the pot, put the pork belly into the pot, then wash the lotus seeds and coix seed, put them into the pot and simmer with the pork belly 1 hour.
4. After stewing for an hour, add some medlar, continue stewing for 5 minutes, and finally add some salt to taste.
As the saying goes, "a pig's belly has ten kinds of medicines", and it is the healthiest to nourish the stomach. Nourishing the stomach is nourishing life. If you want to be healthier, eat more of the four dishes recommended above. Nourishing the stomach is the most important, both nourishing the stomach and keeping in good health, relieving cravings and delicious! I don't know if you have learned it.
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