Pork belly is the most necessary part of pigs, which is rich in mineral elements such as calcium, potassium, sodium and magnesium, and nutrients such as vitamin A, vitamin E, protein and fat. It has the effects of tonifying deficiency, strengthening spleen and stomach, nourishing yin and moistening lung, resolving phlegm and stopping cough, and is suitable for people with deficiency of both qi and blood and emaciated body. And there are many ways to cook pork belly, such as stewing, frying, frying and stewing. My favorite is fried pork belly slices. Fried pork belly tastes mellow, crisp and delicious, and it is a rare appetizer.
Most people know how to stir-fry pork belly slices, but it is not easy to stir-fry delicious pork belly, mainly because pork belly is easy to stir-fry, so it is not just as simple as frying it. How can I fry crispy belly slices with green peppers? Today, I will share with you.
Fried pork belly with home-cooked green pepper
First of all, the unwashed pork belly smells fishy and sticky, so the cleaning method is very important:
Please clean the fat on the white surface of fresh pork belly with a knife, add half a cup of high-alcohol liquor and appropriate amount of water to soak for 20 minutes, then rinse it with water, drain the water, add half a bowl of dry flour, and rub it hard by hand, so that the dirt inside can be cleaned by the adsorption capacity of flour, and then rinse the cleaned pork belly with water.
Need to remind everyone that many people will blanch the pork belly before frying it, because it has a strong smell, which is actually wrong. Pork belly tends to get old. Blanch it before frying. It's strange that the fried pork belly is not hard. So if you want the pork belly to be crisp and delicious, you must clean it according to the above method, and don't blanch it, otherwise the water in the pork belly will lose too quickly, it will not be crisp and tender, and it will taste very heavy. Drain the water after cleaning.
Drain the water, cut it into strips with a knife, put it in a bowl, add half a spoonful of salt, one spoonful of cooking wine and a few slices of ginger, and marinate for 10~20 minutes. This step is very important and can play a role in removing fishy smell.
Use the curing time to make a green pepper and watercress flavor juice. First, make the flavor juice for standby, so as to avoid making seasoning for a long time. Cooking for too long will lead to the hardening and aging of the belly slices.
The green pepper and watercress flavor juice comprises the following raw materials:
50 grams of bean paste, 50 grams of green pepper, 40 grams of ginger and garlic cloves, 30 grams of soy sauce, 5 grams of monosodium glutamate and sugar, and appropriate amount of sesame oil and fresh soup.
Distribution method:
① Chop the bean paste into fine paste; Wash the green pepper, cut it, and chop it into a paste; Ginger and garlic cloves are minced respectively. (2) Light a hot pot, add cooking oil to heat it, add Jiang Mo and minced garlic to stir fry, add bean paste to stir fry red oil, add fresh soup to boil, add green pepper, soy sauce, monosodium glutamate and white sugar to taste, and pour sesame oil.
(2) packaging the prepared green pepper and watercress flavor juice for later use.
The characteristics of this flavored juice:
Flavor juice is made of bean paste and green pepper paste as the main raw materials, supplemented by soy sauce, ginger, garlic, fresh soup and other materials, which has the characteristics of salty and spicy taste and strong flavor of pepper.
Tips:
(1) The bean paste is hot and spicy. Stir-fry red oil with enough hot base oil, and then add fresh soup to boil.
(2) Green peppers play a role in highlighting fresh fragrance.
(3) Soy sauce can add salt and color.
(4) White sugar plays the role of taste, and the entrance can be slightly sweet. ⑤ Sesame oil can enhance fragrance and luster.
6 salad oil plays the role of frying and moistening.
Green pepper and watercress flavor juice is also suitable for seasoning all kinds of roasted and fried dishes, or dipping juice in boiled dishes. Such as fried belly slices with green pepper, fried meat pie with green pepper, boiled beef tendon, etc.
Finally, the pot can be cooked.
Prepare ingredients:
Marinated pork tripe, water-soaked mushrooms 50g, water starch 10g, sesame oil, edible oil, green pepper bean paste, green and red pepper, garlic, ginger, coriander, soy sauce, and salt.
Production method:
1. Dice green pepper, shred ginger, peel and chop garlic, remove the pedicels of mushrooms, slice and blanch, remove and drain.
2. Light a hot pot, add a proper amount of cooking oil to heat it, add shredded ginger to stir fry until fragrant, add dried mushroom slices to stir fry, add green pepper and garlic together, stir fry over high fire until the pepper stops growing, add a little water and salt, finally add pork belly to stir fry for 30 seconds, add green pepper and watercress juice, cook for a while, hook starch, pour sesame oil, stir fry evenly, and serve.
Tip:
1, pork belly cut by oblique knife increases the heating surface and is easy to taste when roasted.
2. Don't thicken water starch.
3, the pork belly must be clean, do not drown, must be marinated before frying, so that the fried pork belly slices are crisp and tender, without fishy smell.
The above is the common practice of frying pork belly slices, so the fried pork belly is fragrant and tender, crisp and delicious, and it is really super delicious. In fact, if you want the pork belly to be fried delicious, don't skip the pickling step, because pickling can keep the tenderness of pork belly to a great extent and remove the fishy smell, so the fried pork belly has no fishy smell, and it tastes crisp and tender, salty and spicy.
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