Let's start cooking below! Wash a pig's belly with flour and white vinegar to remove the mucus and fishy smell in the pig's belly and wash it with running water. Traditional Sichuan cuisine: burning boat, the secret is simple, but few people know this method now. Please take the boat connecting the esophagus to divide the gold.
The pig boat is divided into two layers, and the cut boat is funnel-shaped and cut horizontally with a knife. Put down the textured layer, put the non-textured layer on the chopping block, and put the cross knife on the non-textured boat. Hehe, this may be the first difficulty. Therefore, how important it is to have a good kitchen knife. The oblique knife is cut into a diamond shape of about 2 cm. Sliced garlic, green and red pepper, ginger. Some people like to use magnolia and mushrooms when building ships, but I think this method is not authentic and can't highlight the fresh and spicy taste.
Only green and red peppers and shredded ginger are the correct models for pear opening!
Pickled pear, add: Chili powder, salt, mash and water starch in ginger, stir well and seize the strength. Spicy diners can marinate dried Chili noodles together. Dry incense is a pair of spicy eyes! Hot boats require burning oil, and when the pot gets hot, pour in vegetable oil. The flow should be about the same as the amount in the stomach. When the oil is spicy (it may be hot 10%), quickly pour in pepper and garlic. Then pour in the pickled pears, stir them quickly and stir them quickly.
This will be the second difficulty. The fire can't be well controlled, so the pot should be lifted immediately after the ship changes color. After the ingredients are fried, the plums have to be cooked twice in the pot, so he is not fully cooked. On the other hand.
The boat changed color a little in the oil pan, so it came out of the pan and loaded it. Continue the fire with the remaining oil, stir-fry green and red peppers and ginger quickly, and season with salt. Nowadays, light eating is advocated, but the dish of hot belly has too little salt and a weak taste, but it is actually not delicious. This dish has a strong taste. Therefore, the hot navel dish does have more salt than usual. Pour the pears fried at a flash speed into the pot, stir-fry the fire, and mix the main ingredients and materials evenly.
This may be the third difficulty. The ship just needs to roll back in the oil pan and get up! Wow, this fragrance, this color, isn't it too drooling! Sprinkle garlic after the oil is spicy, and the finished product will arrive in the pot for no more than 3 minutes, and the fire will definitely burn. The tray is filled, and this smell must be knocked! Is your thumb moving when you see flowers with curly hair? Some people may ask, why is the hot pork belly just a belly, and the belly can't be used? The reason is that only the belly is full and the taste is soft and crisp.
Seeing the taste buds of my belly blooming on chopsticks, my saliva began to flow. This is really rich food. Maybe he is more expensive than Bao Sanyi. But only one pig has less than thirty boats, so it can't be fully protected. Proud enough! Proud enough!