Ingredients: pork tripe, salt, pepper, sugar, soy sauce, cooking wine, corn starch, ginger, garlic, green onion and pork.
Production steps:
1. After the pork belly is cleaned, it should be scalded with hot water of about 70 degrees first, so it is easier to cut, and it will take about two minutes to scald.
2. First cut the scalded pork belly with scissors, and then cut it into shredded pork with a knife. After cutting it all, put it in a large bowl, then add a spoonful of salt, half a spoonful of pepper, a little sugar, a spoonful of soy sauce and a spoonful of cooking wine. Grasp it well and mix it well.
3. Stir-fry the pork belly and pay attention to the quick frying of the heat, so as to ensure its crisp and tender taste. Therefore, it is necessary to code the pork belly in advance to avoid frying the pork belly in the pot for too long and affecting the taste.
4. After stirring evenly, put another spoonful of corn starch into the pig's belly, grab it again and let it stand for 5 minutes. Then we will cut some shredded ginger, some garlic and some shredded onion.
5, some pickled peppers and pickled mountain peppers, cut into pieces, cut all of them, and put them on a plate for later use.
6, all the ingredients are ready, pour a little cooking oil into the pot, after the oil is hot, prepare some pork into the pot and slowly stir fry until fat.
7. If you have lard at home, you can also mix lard with vegetable oil, so that the fried pork belly will be more fragrant, and it can also remove a little fishy smell from the pork belly itself.
8. Stir-fry the pork until it is slightly Huang Shi, keep the fire high, and put ginger, garlic and other ingredients into the pot to fully stir-fry until it is spicy.
9. Then put the marinated pork belly into the pot. And stir-fry quickly, not for too long, and you can turn off the fire after about 40 seconds.
10, after the pork belly is fried, it can be served out of the pot. A delicious fried pork belly is ready, crispy and delicious. Spicy and delicious, especially suitable for drinking.
The most important key steps of this fried pork belly are pickling and cooking. Before frying pork belly, add a pickling step to remove the fishy smell of pork belly and let the seasoning fully taste.
In addition, the temperature is also the key to this dish. Only by keeping the heat and frying quickly can the taste of pork belly be crisp and tender. Have you learned?