Fried pork is not difficult to say, but it is not easy to make. There are some that are not cooked, and some that are fried but not blistered. Now I will talk about my method, and everyone can learn from each other.

1. Choose fresh pork belly and cut it into different sizes according to your needs. The bigger the pork belly, the higher the fried value will be.

Wash with warm water, especially the skin, and scrape it clean with a knife.

2. When cooking meat, place it in a pot with cold water, skin side up, and cook over slow fire. Do not use high heat, otherwise the outer layer will be cooked and the inner layer will not be cooked. Just cook until the skin is smooth and shiny. If you are inexperienced, you can try it with chopsticks.

It will be fine as long as there is no blood.

3. Poke some even holes in the skin of the pork, then apply rice vinegar. When the oil temperature reaches 70%, you can start frying. There is water and vinegar on the surface of the pork, and the oil will spatter, so you must cover it with a lid to avoid

Scald and fry until golden brown on both sides.

1' Clean the pork belly and put it into the pot and cook until the skin of the pork belly is soft and can be easily pierced with chopsticks 2' Turn the cooked pork belly skin upward and use an iron needle to prick the skin evenly, then apply white vinegar 3. When the oil is warm, use a hook

Be careful to cover it with a lid, as the skin will explode in the oil.

Fry until the skin is yellow and the meat is hard. After frying, soak it in warm water until soft and it becomes the shape of tiger skin. In fact, there are many ways to make pork belly. Usually it is pork belly with pickles. If it is done well, it is

It's quite delicious. It has a rich aroma and melts in your mouth. This must be a standard. Today we will talk about how to make braised pork and how to fry it?

First prepare one kilogram of pork belly and 500 grams of prunes. You just soaked them in cold water for about two hours.

First wash the pork belly with cold water, put cold water in the pot, add the pork belly and cook.

After cooking for about 20 minutes, you can insert chopsticks into it and take it out.

Then heat the oil in the pot, and we are going to put the pork belly in and fry it.

There are two ways to do it here. First, use a toothpick to insert small holes in the skin of the meat. Insert more. In some cases, the skin of the meat is smeared with soy sauce. In some places, it is smeared with honey or maltose and deep-fried. In this way, the effect will be the same.

Almost the same, just a little darker in color.

When frying, the main thing is to put the skin of the meat facing downwards. When the skin of our meat rises, it is basically ready.

Cut the fried pork belly into 5 mm slices, put it into a basin, add ginger, garlic, salt, light soy sauce, dark soy sauce, Sichuan peppercorns and sweet noodle sauce, stir well and put it in a bowl.

Drain the water from the prunes, put it in a basin, add ginger, garlic, salt and MSG, stir evenly, and put it on top of the meat.

Let it steam for 45 minutes.

When it's finally steamed, you can turn out the soup, thicken it, and pour it on top.

Okay, that’s all.

@鄂西大 shrimp#summerfoodseason# #food# The first step: The pork belly should be fat and thin evenly and delicious. Put ginger, green onion, bay leaves and water in a pot and bring to a boil over high heat. Cook over low heat for 20 minutes. Large pieces

Skin up.

Step 2: Use a bud skewer to prick out the water in the skin and meat (otherwise, it will fry the oil when frying, which will make you doubt your life, haha) Step 3: Use paper to absorb the water from the skin.

Step 4: Make some colored juice with white vinegar and light soy sauce, and apply it on the skin of the pork belly. Step 5: Add oil to the pot and put the pork belly in. Remember to put the oil in the pot cold and let the oil heat slowly.

During the process, excess water in the meat will be absorbed, and the skin of the meat will slowly form bubbles. This is key, and in this way, when the oil heats up slowly, the oil will not splash outside. If it is

If you add hot oil to the pan, it will definitely explode as soon as you put it in.

The oil temperature is slowly heated up without too much frying, so the second step above becomes the key.

The temperature of the oil slowly rises, and the pork belly is slowly fried to a golden color, with many small bubbles appearing on the skin. When making pork belly, the pork belly is fried until it is very fragrant.