Pork bellies are tough enough, so we usually have to cook or fry them for a long time before they are completely rotten. So, why can't pork belly be fried? What should I do if the pork belly is not fried?

Why can't the pork belly be fried?

Chefs who make crispy belly generally adopt the method of alkaline hair. The crispy belly treated by this method is very alkaline and easy to rot. In order to reduce the alkaline smell when making crispy belly, I improved two processes in the process of making crispy belly, one is to soak it in beer, and the other is to soak it in water with pepper, so that crispy belly will not have alkaline smell.

How to fry pork tripe easily?

Scald first and then fry.

Blanching water is also a common method for frying pork belly or large intestine. This method is a little more difficult than marinating first and then frying. The key is to master the time and temperature of blanching.

1. First cut the washed pig's belly or pig's large intestine into 3cm long segments, and be careful not to cut it into too small segments, because the pig's belly or pig's large intestine will shrink and become smaller after being heated, which is neither attractive nor delicious.

2. Add enough water to the pot and burn bubbles the size of shrimp eyes. At this time, the temperature is about 85 to 90 degrees. Hot water at this temperature is commonly called shrimp eye water, which is the best time to enter the pig's stomach or large intestine.

3. After the pig's belly or pig's large intestine is put into the pot, it should be closely observed. When the pig's stomach or large intestine is found to be slightly hardened, it should be taken out immediately and put into cold water for rapid cooling. When it's cold, take it out and control the water to cook.

It is also forbidden to add salt when the pig's belly or large intestine is drowned. For the same reason. Others like to steam chopped pork belly or large intestine in a steamer. It is said that steaming works better.

Saute pork belly

working methods

Ingredients: pork belly, baking soda powder, star anise, pepper, green radish, pepper and green pepper.

step

1, wash the pork belly, be sure to be very clean, and knead it with a little baking soda powder;

2. Then blanch it with boiling water, take it out, boil a pot of water, put it in and cook it, and put a few octagonal peppers;

3. Cook for half an hour, gently insert with chopsticks to take it out and shred it;

4, stew soup can be cut and put in the pot to continue stewing, with green radish, or some ginkgo and bamboo shoots are also delicious;

5, fried can be put in the refrigerator and carried with you;

6. Cook the peas first, put some oil in the pot, stir-fry the pepper and red pepper, add the green pepper and stir-fry for a while, add some salt and stir-fry, then add the pork belly and peas, and finally add some pepper. Just fine!

skill

When cooking raw fried pork tripe or raw fried fat sausage, I like to treat it with edible alkali, so that the fried pork tripe or fat sausage is crisp and delicious. However, it is difficult to master the dosage and curing time of edible alkali, which will destroy a part of protein and is not recommended.