Pork belly is the treasure of pigs, delicious and nutritious. Stir-fried pork belly at home needs to master certain skills in order to make it crispy outside and tender inside. If we don't cook well, the fried pork belly will be as chewy as a rubber band. Some housewives fail to cook pork bellies for the first time, which will undermine their self-confidence and never want to cook them again. Let's take a look at how pork belly is fried, crisp and delicious.

First, stir-fry pork bellies must use fresh pork bellies.

To make fresh and delicious fried tripe, first buy fresh fried tripe, not the frozen fried tripe.

Second, stir-fry pork belly with the tip of pork belly.

Not the whole pork belly is suitable for frying, only the tip of pork belly is the most suitable for frying. Although other parts of the pork belly can be fried very crisp, the taste is definitely not as tender as the pork belly tip.

Third, the cutting method of fried pork belly is particular.

When cooking pork belly, try to cut the pork belly into filaments with a thickness of about 0.5 ~ 0.7 cm. Because the thicker the cut, the longer the frying time, and the longer the frying time, the easier it is for the pork belly to get old, so the fried pork belly can't be fresh and delicious.

Fourth, the fried pork belly should be marinated in advance.

Stir-fried pork bellies need to be quickly stir-fried with fire, so pork bellies must be marinated in advance, and the marinated seasoning can be selected according to your own taste. In addition to seasoning, egg white, starch and cooking oil should be added. In fact, there is little difference between adding egg white and not adding egg white. The key is that neither starch nor cooking oil can be less.

That is to say, after the pork belly is marinated, add a little starch and grab it evenly, and finally add about a spoonful of cooking oil to grab it evenly, so that the water in the pork belly is not easy to lose when frying, and the fried pork belly will be fresh and tender, and there will be no phenomenon of sticking to the pot.

5. Time and temperature of frying pork belly

Stir-fried pork belly must be fried quickly. The time from the pork belly into the pot to the pot should not exceed 2 minutes. After more than 2 minutes, the pork belly will explode! If the pork belly is fried twice, it will take more than 10 second for the first time until the pork belly turns white and broken, and only more than 30 seconds for the second time, and the total time for the two times will not exceed 2 minutes.