What seasoning should be used to cook pork belly and intestines?

Spice bag: 3 grams of grass fruit, 8 grams of star anise, 10 grams of cinnamon, 10 grams of licorice, 3 grams of cloves, 3 grams of sand ginger, 3 grams of tangerine peel, and 10 grams of Luo Han Guo.

Put 350 grams of light soy sauce, 200 grams of Shaoxing wine, 200 grams of sugar, 350 grams of water, 30 grams of green onions, and 1 piece of ginger into the pot. Add the spice bag and bring to a boil, then reduce to low heat and simmer for 30 minutes. That is brine. When cooking, keep the water boiling, similar to cooking boiled chicken.

When pigs go into the water, the most difficult thing to clean up is the pig belly and fat intestines. Bananas are abundant in the local area. Many people who like to eat have discovered that banana leaves have powerful cleaning capabilities. The cleaning method is simple. Tear the banana leaves into strips and rub them with the pork belly. Repeat several times until the pork belly is completely gone. The mucus is removed, and the pork belly becomes "smooth" and as white as snow.

The next step is to blanch the water and remove the fishy smell. Ginger and green onion cooking wine is essential. Then change the knife to cut the wheat ears and then cut it into rectangular slices. Put it in the pressure cooker and press it for 7-8 minutes. After natural deflation, put it in the brine and marinate it for 20 minutes. Let it stand for more than 2 hours to let the pork belly absorb the flavor.

In addition to brine, pork belly can also be boiled or stir-fried. Taking stir-fry as an example, you can take out the pork belly from the pressure cooker and cut it into strips. According to the menu of our store, the amount per plate is about 200 grams. This is pure pork belly. With the side dishes, it seems to be enough for customers. I won’t feel at a loss.

The key to stir-fried pork belly is to do it in one go, without stopping in the middle, cleanly and without any sloppiness. So you need to prepare the gravy first. Put salt, sugar, chicken essence, light soy sauce, and oyster sauce in a bowl. Pour in a small amount of corn starch water and mix well.

Then heat the pot over high heat, pour in cooking oil, and add ginger. Sauté onions, garlic, and chilies until fragrant, add pork belly, pour in cooking wine, immediately pour in the gravy, stir well, and remove from the pan. The time from cutting the ingredients to taking it out of the pan is about 90 seconds. If the pork belly is stir-fried for longer than this time, it will become old, tough and hard to bite.

How to deal with fat intestines?

First squeeze out the dirt in the intestines, rinse them several times, add flour, rice vinegar, and salt and rub them for a few minutes. Turn the fat intestine over again, tear off the lard, rub it for a few minutes, and clean it. Rinse and wash three times to completely remove odor and impurities.

Then blanch the intestines. One characteristic of the sausage is that it will shrink after blanching. Before being processed, a piece of sausage can fill a basin. After processing, you only get one plate, and the volume shrinks seriously. Next is marinating. The method is different from that of pork belly. You don’t need to put it in a pressure cooker, but directly put it into the brine and cook it for an hour and a half.

There is a thick section of the fat intestine, called the intestine head, also called seven inches. After blanching, take the intestine head and fry it in an oil pan until the surface turns golden red. Remove and control the oil. Spread a layer of peanuts on the plate, place sliced ??intestines on top, and serve with sweet and sour sauce. It is an excellent dish to accompany wine. To make sweet and sour sauce, first stir-fry the tomato sauce, add salt, sugar, and light soy sauce and stir-fry evenly. Stir-fried fat intestines is also a favorite of many friends. Blanch the fat intestines and slice them, prepare the gravy, sauté the chili, ginger and green onions, add the intestines, cooking wine, add the gravy and stir well, then remove from the pan. The preparation requirements are the same as pork belly.