In fact, it is not difficult to fry this braised pork. As long as you master the oil temperature, you will succeed more than half. It needs to be soaked and fried at low temperature, so that the holes in the pigskin can be slowly expanded, and then fried at high temperature for perfect foaming. If the oil temperature is too high at first and the pigskin solidifies quickly, it will be wasted.

Materials?

Pork belly 1 kg salt 3 g vinegar 5 g ginger 10 g onion 2 wine 10g fried pork (crispy skin, crispy buttons, dipping sauce)?

This time, the pork belly is only the size of a palm, using a milk pot. Put the fish skin in cold water, bring it to a boil, and remove the floating foam.

Add onion, ginger and wine, cover the pot and turn to low heat to soak the meat (15-20 minutes).

Cooked pigskin can be easily pulled out with tweezers, and there is no need to iron the pigskin in advance.

Punch as many holes as possible evenly in the skin with a meat needle, then put more white vinegar and some salt on the skin and wait for more than 30 minutes.

Put a bamboo mat or two chopsticks on the bottom of the pot to prevent it from sticking to the pot, and pour in the oil that can't pass the meat.

When the oil temperature is 30% hot (about 60-90℃), put down the pork belly skin, keep it at low temperature for 20 minutes, and take it out. When the oil temperature rises to 80% (about 200℃), please take all precautions. One hand holds the pot cover in front of you, and the other hand puts the meat in the pot. When the explosion subsides, fry until the skin is golden, and tap lightly to feel crisp and drain the oil. To successfully complete something

At this time, if you want to eat crispy buttons, you can slice them directly (the thinner the better, depending on your skill), code a piece of meat, a piece of pineapple, and pour a sweet and sour juice, which is refreshing food. People who don't like fat can also eat a few pieces. My sauce is ice plum sauce, chopped sour onion, sugar, white vinegar (red vinegar is better), tomato juice, soy sauce and water starch. If you want to eat traditional braised pork, soak it in cold water for two hours before steaming. If you are in a hurry, put it in a pot and cook it for a while to make your skin absorb water and expand.