However, most people are discouraged from flatulence in the pig's belly, which belongs to the pig's internal organs and tastes really bad. The key is that you have not mastered the cleaning method of pig's belly. Pork belly is good, but it can be more perfect and delicious with good ingredients.
Here, I chose seafood mushrooms, also known as Pleurotus eryngii. Seafood mushrooms contain various protein, including 8 essential amino acids and various polysaccharides. It is an edible fungus with high nutritional and medicinal value. It is also a common dish on my autumn table. Seafood mushroom is not only delicious in meat, delicate in taste, fragrant and delicious, but also a low-calorie and low-fat food, which is loved by his wife and daughter. The tender Q-bomb of seafood mushrooms and crispy pork belly are the perfect combination of these two ingredients.
Okay, let's get down to business. Today's topic is how to correctly cook "Fried pork belly with spicy seafood mushrooms" and share tips on how to select high-quality pork belly and how to clean it. Please read on.
Prepare ingredients: pork tripe, seafood mushroom, green pepper, onion ginger, star anise, pepper, cinnamon, fennel, angelica dahurica, oyster sauce, soy sauce, salt and oil.
Production steps:
First of all, the choice of pork belly is very particular. Fresh pork belly is elastic, bright in color, slightly yellow in white, with more mucus and solid and thick texture. The stale pork belly is just the opposite. When pork belly is opened, it is full of small pimples, which is not easy to buy. After buying it, add a little salt, mature vinegar and more flour to the pork belly. Repeated rubbing can better remove flatulence and mucus in pork belly. It is recommended to wash it several times according to this practice.
Secondly, boil boiling water in the pot, put it into the washed pork belly, take it out and scrape off the white hard skin on the pork belly with a shower knife, put it into a pressure cooker and add onion ginger, star anise, cinnamon, angelica dahurica, fennel, pepper, cooking wine and a proper amount of water to make the pork belly overflow completely.
Cover the lid and air valve, and cook until the gas is high. Turn off the fire for 20 minutes, then turn off the fire and take some air valves to deflate. At this time, the pork belly is completely cooked, and it tastes crisp and delicious without any peculiar smell. After cooling, cut into evenly shredded pork. This method can also be used to cool the chopped belly. The stew tastes delicious.
Then, wash the seafood mushrooms and control the water. It is easier to taste the thick tears. Boil the pot with boiling water, remove the water, remove the seeds from the green pepper and shred it, cut the onion into small pieces, cut the ginger into diamond-shaped pieces, and cut the dried pepper into small pieces for later use.
Finally, pour the minced onion and ginger into a hot pot until the oil is cool, stir-fry the dried Chili peppers until fragrant, stir-fry the pork tripe to taste, add the marinated seafood mushrooms and shredded green peppers, add a proper amount of salt, oyster sauce and fresh soy sauce, and stir-fry until the sauce is red. At this time, the pork belly and seafood mushrooms are very delicious, and the dishes are neatly packed.