You can't fry pork tripe directly in the pot. There are two common methods, one is crispy pork tripe, and the other is the way of marinating first and then frying (or directly marinating). The former tastes crisp, while the latter tastes relatively soft and tender. When choosing a pork belly, you must choose a thick pork belly. This kind of pork belly will taste better when fried, and then the most important thing is to clean the pork belly. If the odor is not removed, the taste will not be good. Before sharing the practice of pork belly, I will share with you the cleaning method of pork belly.
Cleaning of pork belly
Fresh pork bellies contain more mucus inside and outside, which has a strong odor. First, it is necessary to clean the pork bellies, so that the fried pork bellies will taste better.
Clean the fresh pork belly first, then remove the fascia and grease on the surface of the pork belly, then reverse the inside of the pork belly, add salt+white vinegar+flour, repeatedly scratch and wash it, and then rinse it clean. Wash the pork belly two or three times according to this method, so that the odor and mucus of the pork belly will be removed, then scrape the inside of the pork belly with a knife, and then remove the excess grease inside the pork belly. After this treatment, the odor and stolen goods in the pork belly will be removed. (The picture below shows the cleaned pork belly)
Making method of fried crispy belly-crispy taste
Ingredients: a pork belly
Ingredients: garlic, ginger, green pepper, chives, millet and spicy.
Seasoning: salt, soy sauce, oyster sauce, pepper, cooking wine, cooking oil, starch and baking soda 8g.
~ production steps ~
① After the pork belly is cleaned according to the above method, it is cut into uniform strips, which can be slightly larger when cutting, because it will shrink when frying.
(2) Add 8g of baking soda into the pork belly, then stir evenly and marinate for one hour.
③ Chop garlic, ginger and millet, slice green and red peppers, and cut shallots for later use.
(4) Marinate the pork belly with baking soda for one hour, then soak it in clear water and wash it repeatedly to remove the smell of baking soda, then pick up the pork belly and drain it for later use.
⑤ Put the pork belly into a large plate, then add a little soy sauce, oyster sauce, pepper and cooking wine, and marinate for 15 minutes.
6. Adjust the bowl, add a little starch to the bowl, add a little salt, oyster sauce and soy sauce, then stir up the seasoning and set aside the bowl.
⑦. Put all the ingredients into the pork belly, then heat the pot, add cooking oil (the oil is too much), then heat the oil to 60%, then pour the pork belly and ingredients, stir-fry until the pork belly is broken, then immediately pour it into a bowl and stir it evenly, then take it out of the pot and put it on a plate, and stir-fry the crispy belly.
Tips for making stir-fried pork tripe
(1), this dish can't be fried for too long, and it can be cooked in one pot, so it is more convenient to adjust the bowl to make it. It is best to stir-fry the pork belly just over the fire.
2. Adding baking soda to marinate pork tripe can make the pork tripe more swollen, so that the marinated pork tripe tastes crisp, but the amount of baking soda should not be too much, otherwise it will lead to the bitterness of the pork tripe.
3. The pork belly marinated with baking soda will have a little alkaline taste, and it needs to be soaked for many times to remove the taste, otherwise the pork belly will have an alkaline taste.
Making method of home-cooked braised pork tripe —— Pork tripe is tasty and soft.
Ingredients: a pork belly
Spices: 4 star anise, a little cinnamon, fragrant leaves, a little garlic, a piece of ginger, chives and coriander.
Seasoning: salt, soy sauce, chicken powder, pepper, a little sugar, cooking oil.
~ production steps ~
(1) Clean the pork belly according to the method described above, then blanch the pork belly in cold water. When blanching, add ginger and cooking wine. After the pork belly is shaped, remove it, then clean it with clear water and drain it for later use.
(2), add water to the pot, then add spices and seasonings, the amount of seasoning is added according to personal taste, then add pork tripe, boil over high fire, and then turn to low heat for about an hour.
③ After one hour, you can poke the pork belly with chopsticks to see if it is soft enough. After the pork belly is soft, take it out, slice it and put it on a plate. Then you can pour a little brine on the surface of the pork belly, so that the home-cooked braised pork belly is finished.
Tips for making home-cooked braised pork tripe
(1), the spices added to the braised pork belly need not be too much, just a few commonly used ones, and a little white sugar must be added. White sugar can remove the bitter taste brought by spices, so that the stewed pork belly will taste better.
2, the pork belly cut out with good brine can be drenched with a little brine to increase the taste, or it can be eaten with different dipping materials according to personal taste.
3. Braised pork tripe can also be fried with different ingredients, which makes it taste good.
The above is my practice of sharing pork tripe. If you have any more delicious practices, please share them in the comments section. Thank you for reading and welcome your support.