"Garlic roasted belly strips" is actually a local Sichuan dish. Made from garlic and pork belly, it is delicious and light in taste. Sichuan cuisine can be said to be famous for its spicy taste and is also synonymous with Sichuan cuisine. The "Garlic Roasted Pork Belly" shared with you today is a dish that has subverted many people's perception of Sichuan cuisine; it is made without a trace of chili peppers and Sichuan peppercorns. Sichuan cuisine.

"Garlic roasted belly strips" is relatively light, but it is an authentic Sichuan dish. This dish is rich in nutrients, delicious, and has a strong aroma of garlic. It tastes good. And the preparation method of this dish is also very simple. Just cook the fresh tripe strips with garlic. Of course, you can also add some green vegetables according to your personal taste, which will make it more nutritious and taste great! If you like pork belly, it’s a good time to make it for your family during the Chinese New Year. Without further ado, let’s introduce the specific methods.

——Garlic roasted belly strips——

Ingredients: 1 pork belly, half lettuce, 1 carrot, 1 ham sausage

Cleaning seasonings: 50 grams of salt, 50 grams of flour, 50 grams of white wine

Cooking seasonings: 1 piece of ginger, 1 section of green onion, 20 grams of white wine

Cooking seasonings: half a spoon of vegetable oil, Half a spoon of meat oil, 1 piece of ginger, half a green onion, 2 heads of garlic, 1 spoon of pepper, 1 spoon of chicken essence, half a spoon of sugar, 1 spoon of salt, 10 grams of white wine

- Production method and steps ——

Step 1: Clean the oil on the fresh pork belly and put it into a basin. Add 2 tablespoons of salt and rub it for 5 minutes to remove the fishy smell and dirt. Then rinse it twice and put it in the pot. Water and dry. Add flour and white wine again, and continue to rub for 5 minutes. After thoroughly removing the dirt and mucus in the stomach, rinse and set aside.

Step 2: Put the cleaned pork belly into the pot under cold water, add sliced ??ginger and green onions, add 1 spoon of white wine, bring to a boil over high heat, skim off the foam, and then open the lid. Simmer over low heat for 40 minutes. If you have a pressure cooker, you can press it for 15 minutes.

Step 3: Boil the pork belly for 40 minutes, take it out, drain the water and let it cool, then cut it into strips the size of your little finger and set aside.

Step 4: Cut the peeled lettuce and washed carrots into strips about the same size as the pork belly. Cut the ham sausage into strips of the same size, and then put them on a plate together for later use.

Step 5: Cut the peeled garlic into large pieces, cut the ginger into pieces, and cut the green onion into small pieces, and put them on a plate together for later use.

Step 6: Take a wok and add half a spoonful of vegetable oil and half a spoonful of meat oil. Turn on high heat and heat the oil until it is 40% hot. Add the onion, ginger and garlic into the pot and stir-fry on low heat. fragrance.

Step 7: After the onions, ginger and garlic are fragrant, pour the pork belly inside, turn up the heat and stir-fry for about 1 minute, stir-fry the water vapor from the pork belly, then add a spoonful of white wine and continue to stir-fry for about 1 minute. , used to increase fragrance and remove fishy smell.

Step 8: After the white wine has basically evaporated, pour the pork belly soup into a small bowl, then pour the lettuce, carrots, and ham sausage into it, and add salt, pepper, and sugar in sequence. After stir-frying evenly, cover and simmer over low heat for about 3 minutes. Simmer the lettuce and carrot until raw.

Step 9: After about 3 minutes, add a little chicken essence and a spoonful of water starch, turn the heat to very even and thicken the soup, take it out of the pot and put it on a plate.