Pop fried lamb belly practice

A main ingredients: 200 grams of lamb belly,

Second accessories: 50 grams of yucca slices, 25 grams of cucumber,

Seasonings: 5 grams of red bell pepper, 5 grams of salt, 10 grams of sugar, 60 grams of bean paste, 5 grams of ginger, 5 grams of scallions, 2 grams of chicken broth, 2 grams of peppercorns, vinegar 10 grams of chili peppers (red, sharp, dry) 50 grams, vegetable oil 40 grams

Practice

1. will be cleaned, boiled seven or eight mature fish, sliced;

2. yucca slices clean slice into thin slices;

3. green onion and ginger finely chopped;

4. cucumber cleaned and sliced;

5. red chili peppers to remove the tip, seed washed and cut into julienne strips;

6. sit in a pot on the stove, when the oil is 70% of the hot ground, pour in the ginger, minced onion, and the oil is hot. Pour into the ginger, onion, dried chili sautéed flavor, add tripe, salt, sugar, PI County Bean Sauce, yucca slices, cucumber slices, red chili pepper silk, vinegar, pepper water stir fry, and then add chicken can be out of the pot.

Three tips

1. Sheep belly should be cleaned inside and outside, with flour can effectively remove the odor.

2. The time of frying depends on the texture you want, like soft more fried for a while, like chewy less fried for a while.

3. Ginger should be fully fried to extract the pungent flavor of ginger.

4. If you like spicy food, you can add more chili.