The delicious way to make crispy pork belly is as follows:

Main ingredients: Crispy pork jerky.

Accessories: appropriate amount of white pepper, two spoons of bean paste, appropriate amount of ginger, two spoons of steamed fish soy sauce.

Method: For crispy grass carp, buy the part below the head with the belly, and ask the fish stall owner to cut it into not too thin slices. Rinse it at home and use paper towels to absorb any surface moisture. Cut half of the ginger into shreds and half into slices. Pour cornstarch, oil, sugar, white pepper, bean paste, steamed fish soy sauce, and shredded ginger over the fish. Mix well and marinate for 10 minutes. Arrange the dishes and boil water in the steamer. After the water boils, add it and steam over high heat for about 8 minutes. Turn to low heat, add chopped green onion and steam for one minute.

Crispy-meat grass carp: Originated from Zhongshan City, Guangdong. One fish can weigh up to 5 kilograms. The meat is firm, crispy and tough, suitable for cutting into cubes or slices. The belly position has the best taste, and can be fried, simmered, steamed or used in hot pot.

How to distinguish the quality of crispy pork belly

1. Look at the body shape: the meat of crispy pork belly that grows to 5 kilograms is neither old nor tender, and has the most perfect body shape and taste. The skin is crispy and the meat is crispy. The meat is elastic and tastes fresh and sweet.

2. Look at the vitality; good crispy carp will be more energetic under special feeding and exercise for a long time because of its relatively clear growth environment and simple food.

3. Look at the meat quality; one of the biggest characteristics of crispy meat grass carp is crispiness. Compared with other grass carp, the meat quality of crispy meat grass carp is very firm and elastic. Therefore, when judging the quality of crispy meat, you can directly judge its taste and texture by tasting it. The more elastic and tender the crispy meat, the better the quality.

4. A good crispy Anhui fish is dark yellow in color, with an off-white abdomen, gray-black edges on the side scales, gray-yellow pectoral and pelvic fins, and light-colored other fins.