Ingredients: fresh pork tripe 1000g
Steps:
1, rinse the inside and outside of the pork belly first, and remove the lard attached to it. As shown in the figure, the part in the direction of the knife edge is the belly tip, which is cut off first and used for other purposes.
2. Put starch and salt into a large bowl, first rub the smooth side once, rinse it with clear water, then reverse the other side, and rub it once in the same way. In this way, the smell of the pork belly is basically removed.
3. Put cold water into the pot and heat it with low heat. In this process, use a flat colander or spatula to gently flatten and reshape it as shown in the figure. The pork belly will gradually harden due to the heat, so that the beautiful shape of the pork belly can be maintained. A large area of flat pork belly is very important for slicing and dishing in the future.
4. When the water temperature rises to 50 degrees, the white and yellow film adhering around the esophagus of the pig's stomach will change color. At this time, gently enclose it with a spatula. When the white film can be detached, immediately pick up the pig's stomach. Note that if the water temperature is too high or the temperature rises too fast, it is difficult to remove this film, so it is necessary to grasp the water temperature and opportunity.
5. If the water temperature is appropriate, the white film can be easily torn off by hand after being picked up.
6. After tearing off the white film, continue to clean the residual mucus on the surface of the pork belly with a knife.
7. Rinse the enclosed residue with clear water.
8. Put it into the pot and reheat for 2 minutes.
9. Rinse it with clear water, put it in a suitable dish, and let it cool slightly, so as to keep the smell and shape of the pork belly.