In more than 90 years, I studied as a chef in Henan with my eldest brother-in-law. The kitchen was divided into a cold dish area and a hot dish area. Because there are two dishes on the hotel menu, one is called cold pork tripe, and the other is called spicy pork tripe, so whether it is a cold dish area or a hot dish area, pork tripe is a standing ingredient.
The way to treat pork bellies in hotels is as follows: first, put the bought pork bellies into the pressure cooker, add ginger and green onions, salt, cooking wine and water, and cook them. Usually, after the pressure cooker blows, turn to low heat and stew for about half an hour, which is almost enough. After taking out the pork bellies and cooling them, put them in the refrigerator for later use. When using them, take them out and cut them into pieces, not strips. This is very important, pig. Then put the pork belly flat on the cutting board, press it with your left hand, hold a knife with your right hand, and cut it at an angle of 45 degrees. The incision of the pork belly will form a slope, which must be thin, so as to cut the pork belly well.
Analysis on the main points of cooking pork tripe;
One: Pork bellies need to be cooked until soft and rotten first.
No matter whether you plan to cold-mix or stir-fry the pork belly, the first thing to do is to wash the pork belly first and then put it into the pressure cooker. Yes, it must be the pressure cooker, because the pork belly is full of fiber-like things and must be stewed in the pressure cooker.
1. Wash the pork belly with flour and remove the fat on it.
2. Put the washed pork belly into a pressure cooker, and add water, green onions, ginger slices, cooking wine and salt.
3. After covering the lid, the small iron ball cooked on the pressure cooker begins to rotate and spray, and then turn to low heat and simmer for about half an hour.
4. After the pork belly is cooked until soft and rotten, remove it and cool it for later use.
Second, the knife requirements for cutting pork bellies
Take out the soft and rotten pork belly and slice it with a knife. There are two tips here:
1. The pork belly must be cut backwards.
2. When slicing, the knives should be inclined at 45 degrees, and the incision forms a slope, and every knife is like this, so cutting pork belly is also called sliced pork belly.
Only when the pork belly slices are cut in this way, when they are eaten, they will not be stuffed and chewy.
Third, the cooking skills of fried pork belly
If it's cold, it goes without saying. If you're going to fry the pork belly, then after slicing the pork belly, when frying, the heat is the key. It must be, stir-frying with a big fire. If you don't have enough heat, you will fry the pork belly very hard, causing the pork belly slices to dry and harden.
To sum up, if you want the pork belly to be chewy, first, you should cook the pork belly soft and rotten in a pressure cooker. Second, you should slice the pork belly against the silk, and the slices should be thin. When cutting, the knife edge should be cut at a 45-degree angle. Third, when frying pork bellies, stir-fry them with a big fire and cook them quickly. Remember that slow stir-frying with a small fire causes the pork bellies to lose water and become dry and firewood.