Pork belly is basically a Chinese dish that all old people and children love to eat. Pork belly can be used to make Dongpo pork, Sichuan pork, Shandong pork rice, melon meat, steamed pork and so on. Pork belly is separated by a layer of lean meat and fat meat, and its fat meat is easy to be heated, and the lean meat is not firewood for a long time, so it is the only one to make braised pork or braised pork. So how do you make a pork belly that everyone loves? Fried pork belly is a good choice. The following small series will introduce how to fry pork belly fragrant and crisp:

Ingredients

Pork belly (siliang)

Egg (one)

seasoning

Flour (moderate amount)

Salt (appropriate amount)

Sugar (moderate amount)

Weidamei soy sauce (moderate amount)

Pepper (appropriate amount)

Slice the pork belly (it will be easy to cut it when it is frozen in the refrigerator after you buy it)

Put the pork belly into a bowl, and pour in a small spoonful of salt, half a spoonful of sugar, one spoonful of Weidamei soy sauce, half a spoonful of pepper, half a bowl of flour, one egg and half a bowl of water, and stir well to taste. I also cooked boiled fish at noon, but it was too spicy for my daughter to eat, so I sliced the fish and drowned it with pork belly.

Pour peanut oil into the pot. When the oil is 70% hot, pour the meat into the pot twice and fry it. After pouring, quickly cut the meat with chopsticks.

Look at the meat slices in the pot and take them out after coloring. After the oil in the pot is reheated, pour the fried meat slices into the pot again and quickly take them out of the pot. Take a bite of crispy and salty, and a plate of fried pork belly will soon be eliminated by us.

The pork belly selected above has the most perfect proportion in the front part of the abdomen near the front leg, and the fat and lean meat are intertwined, and the color is pink. Followed by the pork belly near the tip of the pig's back hip, with three distinct layers of pork belly, the thickness of fat and lean meat is equivalent, and the thickness of a whole piece of pork belly is about one inch. Pork belly should be sandwiched between fine and fat, and good ones can be sandwiched with nearly ten layers, also called "sandwich meat"; The quality is a little worse, only four or five layers are sandwiched; A little worse, a layer of skin, a layer of fat, a layer of lean meat, is gone. Even poor meat is exquisite, depending on whether there is more fat meat or lean meat. If there is more lean meat, it can be barely. On the other hand, you must not choose. Choose a good pork belly, you can touch it with your hands, and it feels a little sticky. There is no blood on the meat, and the fat meat and lean meat are clearly red and white, and the color is bright.

Pork belly can be used for dietotherapy to treat body fluid injury caused by fever, postpartum blood deficiency, thirst, emaciation, constipation, deficiency, kidney deficiency and weakness, moistening dryness, nourishing liver and yin, dry cough, moistening skin, nourishing yin, facilitating defecation and quenching thirst; Those with damp-heat and phlegm stagnation should take it with caution; Obesity and high blood lipids should not eat more.