When many people fry pork tripe in life, the first step is to put the pork tripe in a pot and blanch it, but the stewed pork tripe will definitely become old and tough, and it is impossible to chew at all. The older the pork belly, the older it gets. One more step, pork belly fried tender and crisp, no smell! I usually fry pork belly like this. Every time the pork belly is fried, it is tender and chewy, and it is delicious to eat and drink.
In fact, fried pork tripe does not need to be blanched. After buying pork belly, put starch in it first, and then cut it into shredded belly. Put the shredded belly into a large plate, add 3 tablespoons of white vinegar and white wine, then add water, add some shredded ginger and soak for 30 minutes. Shredded pork belly soaked in white vinegar liquor and ginger can effectively remove the fishy smell, and white vinegar can make the meat tender and smooth.
After soaking for 30 minutes, take out the shredded belly, drain the water, put it on a plate, add salt, cooking wine, ginger, soy sauce and pepper, stir well, and marinate for 10 minute. At this time, we can add 1 tablespoon peanut oil, so that we can keep the moisture in the pork belly when frying, so that it is not easy to get old when frying. Pour oil from the pan. When the oil temperature rises to 50%, add pepper and garlic and stir-fry until fragrant. Then when the oil temperature rises to 80%, add shredded pork and fry until the shredded pork begins to change color. Once the shredded pork begins to curl, sprinkle with chopped green onion and serve. This is similar to boiled shrimp. Once the shrimp is bent, it proves that it is not suitable for long-term cooking. The pork belly fried in this way is crisp, tender and smooth, and has no fishy smell at all. Don't scald the pork belly in the future. The paler you look, the older you get. You can try to do this.