First of all, we should prepare a pork belly, five spoonfuls of flour and two spoonfuls of salt.
When we choose pork tripe in the market, we can't choose pork tripe that looks white on the surface. In this way, we can avoid it being bleached. How to choose a good pork tripe? When you choose, you need one that is not too big and slightly red, but remember that it can't be only partial red, and this red must be comprehensive and uniform! After the pork belly is selected, let's take a look at the cleaning method.
The first thing is to cut a small hole in the pork belly, turn out the inner layer, and then clean up the residue on it, especially the yellow one, which contains many bacteria and viruses, and then prepare 5 spoonfuls of flour. Flour is needed because its main function is to neutralize the gastric juice in the pork belly and remove the fishy smell. Spread the flour evenly on the surface of the pork belly, especially on the wrinkled part of the pork belly, and the flour only needs to cover the pork belly comprehensively according to the size of the pork belly.
Keep rubbing the pork belly covered with flour in your hand, and don't pay too much attention to avoid damaging the meat fiber of the pork belly. Generally, it only takes about five minutes to rub it. Then rinse it with clean water, then turn the pork belly inside out, with the folds in it, pour clean water into it, and then pinch the cut hole with your hands together, so as not to let the water out, just let the clean water flow out of the nozzle of the pork belly for three times.
In the last step, we just need to put salt evenly on the pig's belly, leave it for about five minutes, and then clean it. The main reason here is that salt can effectively kill bacteria.