It is not difficult to achieve this effect. Before cooking, the fat meat can be covered with sugar and wine for a period of time, and the fat oil in the meat can be removed by the power of sugar and wine. This kind of fat meat is also called "ice meat" because its color is almost transparent. For example, the traditional Cantonese variety "Guihuazha" uses it as one of the materials. Because of its principle, the clever chef created the famous "crispy barbecued pork" and so on.

Tip 2: Use tofu skillfully to get greasy.

To make fat meat not greasy and delicious, you can cut it thin, add seasoning and stew it in a pot. Then according to the ratio of 500g pork 1 piece of fermented bean curd, put the fermented bean curd into a bowl, add a proper amount of warm water and stir it into a paste. After boiling, pour into the pot and stew for 3~5 minutes. The fat meat made by this method is not greasy and delicious.

Pork belly can be made into many delicious dishes. Here are some simple recipes for you to learn quickly!

Spicy pork belly

Ingredients: a small strip of pork belly, hairy Gongnan Chili sauce, cooking wine, onion, green pepper, garlic, sugar, soy sauce and red pepper.

Exercise:

1. Wash pork belly, cut off more than half of the fat, cut into small pieces for later use, and slice the rest.

2. Wash the green and red peppers and chop them for later use. Cut Beijing onion into 2 parts and garlic into 1 part.

3. Stir-fry the fat to a proper amount of lard, add green pepper, garlic and some scallion, stir-fry, then pour pork belly and a little cooking wine, stir-fry for a while, then add 2-3 teaspoons of Maude Gongnan Chili sauce, 2 teaspoons of soy sauce and 1 teaspoon of sugar, stir-fry evenly and stew for a few minutes.

4. Sprinkle the remaining shallots and mix well.

Pork belly stewed vermicelli

Ingredients: pork belly 400g, vermicelli (dry) 150g, onion 1, star anise 2, rock sugar 8g, ginger 3, soy sauce 2 tablespoons, salt 1 teaspoon, soy sauce 1 teaspoon, and carved wine.

1. Boil the water in the pot, add diced meat, blanch until the water boils, remove, wash and drain.

2. Put 1 tsp of oil in the pot, add pork pieces and stir-fry until the oil is slightly yellow.

3. Pick up the meat, add rock sugar, and fry it into caramel color on low heat.

4. Add the meat and stir-fry until the color is even. Add scallion, star anise, ginger slices and carved wine and stir-fry until fragrant.

5. Add 1200ml water and all seasonings, cover and cook, and then simmer for about 60 minutes.

6. Cook halfway and pick up the onion and ginger slices.

7. Soak the fans in warm water in advance.

8. When the water in the pot is stewed to 1/3, add the soaked vermicelli.

9, small and medium fires open the lid and cook, and the vermicelli cooks for a little longer.

10, and finally cook until the vermicelli is soft, and add a little salt to taste.