If you want pork belly is delicious and flavorful, it is definitely raw popped belly strips.

For example, double pepper popped belly strips, hoisin shells popped belly strips, etc., which I think the two best practices, eat spicy and fresh, belly crisp and not firewood. Because of other practices, belly strips are not crisp, just soft, eat the texture of poor chewy.

I simply share a few home practices!

1st, double pepper popped belly strips

Materials: pork belly cut strips of flaky, as thin as possible, red bell pepper, green bell pepper cut into small rings, green peppercorns, red peppercorns, pepper, garlic, crushed, sliced ginger, scallion strips, scallions cut into pieces, Pixian soybean paste, vegetable oil, salt, monosodium glutamate (MSG), chicken broth, cooking wine, five-spice powder.

Practice: hot pan oil, add Pixi County bean stir-fry flavor, and then add green peppercorns, red peppercorns, garlic, ginger, stir-fry flavor, open the fire under the belly piece, stir-fry for about 1 minute, add cooking wine, red bell pepper, green peppercorns, green onions and then stir-fry for 30 seconds, and finally add salt, monosodium glutamate (MSG), chicken broth, five-spice powder, pepper and stir-fry for another 10 seconds, start sprinkling a bit of green onion embellishments.

Second kind, spicy shells popped belly

Materials: pork belly cut into strips sliced, as thin as possible, dried chili peppers cut into small segments, green peppercorns, red peppercorns, peppercorns, garlic crushed, sliced ginger, scallions cut into strips, scallions cut into segments, vegetable oil, salt, monosodium glutamate (MSG), chicken broth, wine, five spice powder.

Practice: hot pan oil, under the dry chili pepper segment, stir fry until the chili burnt black, and then add green peppercorns, red peppercorns, garlic, ginger, stir fry flavor, and then under the belly slice, stir fry for about 1 minute, add cooking wine, green onions, and then stir fry for 30 seconds, and finally add salt, monosodium glutamate, chicken essence, five spices, pepper and stir fry for another 10 seconds, and then start the pot sprinkle a little green onion embellishments.

The characteristics of these two dishes is a large fire frying, pork belly thin, easy to cook, but also easy to taste, a mixture of pepper, chili and spices, dried chili oil frying Hu after a special flavor, coupled with the texture is very crispy, will certainly be able to achieve your requirements of tasty and flavorful.

3rd, brine pork belly

Prepare the ingredients as follows: 1 pork belly, anise 5, 1 small piece of orange peel, fennel 1 small spoon, cinnamon 1 piece, 3 pieces of spices, 1 fruits of grass, 1 small spoon of sand ginger, 1 tablespoon of rock sugar, 2 sections of green onion, 50 grams of ginger, 3 cloves of garlic, 1 tablespoon of wine, 4 tablespoons of soy sauce, 4 tablespoons of dark soy sauce, 1 tablespoon of sesame oil, 1,000 milliliters of water

Specifically, the following method: the Spices slightly over the water rinse, into the package. Pork belly washed, boiled for three minutes, and washed, take a deep pot, put the water, pork skin, ginger pat broken, scallion, peeled garlic together into the water, down into the seasoning, put the spice packet, open fire and boil, turn the fire, cook for 40 minutes until the spices out of flavor, seasoning dissolved fusion, all in one, turn off the fire to soak for 1 hour, eat before the pork belly slices can be!