First, primary processing: firstly, wash the pork belly, tear off the grease attached to it, then turn it over, scald it in a boiling water pot and take it out, then scrape off the white film on the pork belly with a knife, put it in the pot, add clear water, add baking soda, soak it for about 2 hours, then blanch it in the boiling water pot, then take it out and scrape it, and rinse it with clear water for about 3 hours until the alkaline smell disappears.

note:

1. When pork belly is cooked in a boiling water pot, it must be taken out of the pot after a little scalding. It is forbidden to cook pork belly, otherwise it will be difficult to remove impurities and odor from pork belly, thus affecting the taste of the finished dish.

2. When soaking pork belly, the dosage of baking soda should be 2% of the weight of pork belly, that is,1000g pork belly, 20g baking soda? The amount of water added is to drown the pig's stomach.

Second, boiled.

Put the preliminarily processed pork tripe into a clear water pot, add ginger, onion, celery (all mashed) and cooking wine, cover the pot, and cook over high fire for about 1 hour.

note:

1. When cooking pork belly, you can only use a big fire, not a small fire, which will make the pork belly swell.

2. It's best to cook the pork belly until it is ripe and soft. The test method is that the pork belly is elastic when touched by hand, and when bamboo chopsticks can be inserted into the pork belly, it proves that the heat is just right.

Third, cold water bubbles.

Take out the cooked pork belly, cool it with cold water, and then soak it in cold water for 5-6 hours until the pork belly turns white and becomes bigger.

note:

The cold water soaking time must be enough. Only when the water absorption rate of pork belly reaches saturation level can it be rich and full, whiter in color and better in taste.