Pigs are full of treasures. But this part of its body is the most delicious and nutritious, and that is pork belly. When it comes to "pork belly", I believe it is also a favorite of many people. During the Chinese New Year, pork belly is also an indispensable table delicacy. Whether it's shredded belly with red oil, roasted belly strips with garlic, or the pork belly and chicken that makes people salivate just thinking about it, they are all classic and delicious dishes that no one can resist. Pork belly is not only delicious, but also rich in nutrients. Pork belly contains a large amount of calcium, potassium, sodium, magnesium, iron and other elements as well as vitamin A, vitamin E, protein, fat and other ingredients. Regular consumption can also replenish deficiency and strengthen the spleen and stomach.

Pork belly is delicious, but there are two major problems in making it well. First, some people think that pork belly is difficult to wash. Cleaning pork belly is actually very simple. Just add flour and white vinegar and you can clean it in less than 5 minutes. If you want to know the specific method, see here. Second, the pork belly prepared by many people tastes dull and old, not tender or crispy at all. In fact, if you want the pork belly to be crispy and tender, you only need to master one trick. I learned this from the owner of the restaurant where we often eat for more than 30 years. This tip is actually very simple. When cooking pork belly, you must not add salt first. You must add salt after it is cooked and before taking it out of the pot, otherwise the pork belly will shrink and become as hard as beef tendon. This is why I have emphasized that you should not add salt when washing pork belly.

Today I will share with you the most delicious way to make pork belly, "Pork belly strips with green bamboo shoots and garlic". This is my husband's favorite dish. Every time I make this dish, my husband can eat two more. Bowl of rice. The pork belly is crispy and tender, the green bamboo shoots are fragrant and flavourful, and the garlic is soft and delicious. It goes well with rice and wine. Of course, it is also a very respectable dish for entertaining guests. The method is simple and you can figure it out at a glance, so give it a try.

Braised belly strips with green bamboo shoots and garlic

Ingredients (for 2 people): half pork belly, 2 green bamboo shoots, 150 grams of garlic, one ginger, one green onion, appropriate amount of starch .

Preparation method:

1. Rinse the purchased pork belly with water first, then add an appropriate amount of white vinegar and flour into the pork belly, and knead the pork belly repeatedly until The pork belly has no fishy smell. Put the washed pork belly into the pot, add an appropriate amount of water, a few peppercorns and half of washed and chopped ginger. Bring to a boil over high heat, then reduce to low heat and simmer. Simmer for one hour until the belly is pierced with chopsticks. Remove the pork belly.

2. Rinse the picked pork belly with cold water. (Cold and hot can make the belly strips taste more elastic)

3. Peel the green bamboo shoots and cut them into long strips, peel and wash the garlic, wash and slice the ginger, wash and cut the green onions into sections.

4. Put a tablespoon of lard in the pot and heat until melted.

5. Put the garlic into the pot and sauté until fragrant.

6. Add the cut tripe strips and stir-fry.

7. Add green onions and ginger slices and stir-fry. Add garlic and stir-fry evenly.

8. Add appropriate amount of stock and cook over low heat for 4 minutes.

9. Take another small bowl, add appropriate amount of starch, add a little water, appropriate amount of chicken essence and mix thoroughly to make water bean powder.

10. Add the green bamboo shoot strips, bring to a boil over high heat, then turn to medium heat and cover.