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Step 1

1. Heat the wok, turn over the cleaned fresh pork tripe, put it in the wok to remove the fishy smell on both sides, and then rinse it with cold water. The weight is e799bea6ae58685e5aeb931333431373331. Wash the wok, put the pork belly in a new hot pot, and repeat 2-3 times. Remove the fishy smell of pork belly. Pay attention to the short scalding time, and don't cook it, because it will get old. 2. Wash the scalded pork belly inside and outside with salt and starch, then add water to scrape off the cooked mucus and cut off the fat particles on the pork belly surface. 3. Wash the pork belly, cut off the tip of the pork belly, and cut it into parts about 12 cm above the thumb. Pork belly is the thickest. 4. Add a pinch of shredded ginger, salt, white pepper and a few drops of white wine to the pork belly, then add a little starch to marinate evenly, and finally pour in 1 teaspoon of cooking oil and mix well. 5. Take the hot oil out of the pan, pour the pork belly tip, stir-fry until it turns white, about 1 minute, and put it away for use. 6. Put the hot oil out of the pan, stir-fry ginger slices and garlic slices.

Second step

As I said before, pork belly is very particular, and it is easy to be scrapped if it is not mastered well. But don't panic, according to my years of experience, you can make a qualified pork belly by mastering the following three steps. First of all, the mucus on the pig's stomach is the source of fishy smell. It must be removed patiently to become delicious and tasteless. Second, the fires in domestic stoves are generally not as fierce as those in food stalls, so it is difficult to fry all the materials at once. Therefore, Caicai will fry the belly strips and side dishes separately, and then mix and stir them evenly. This can not only ensure the cooked side dishes, but also avoid the belly strips being too old. Third, just take the belly tip position and fry the thick pork belly tip, which is the best position for the whole pork belly. Stir-fry this meat to make it crisp but not tough. It is the tail of the whole pork belly, a little triangular, accounting for about 1/4 of the whole pork belly. Well, if you can see that the meat is obviously layered after cutting, it does not belong to the pork belly tip. The place where the solid coil comes out is the tip of the pork belly. If the weight is not enough, the dotted line is the rest that can be used for cooking. Caicai suggested that you use it to make pork tripe soup to warm your heart and stomach. Add a few pig keels and a handful of peanuts, and as long as you give it time, you can cook a pot of milky soup.