Stir-fried pork belly recipes and tips

There are many ways to cook pork tripe. It can be stewed or stir-fried, and the taste will be different depending on the method. The method of stir-frying pork belly is very simple and diverse. Stir-fried pork belly can effectively remove the smell of pork belly. People with strong taste can choose to try stir-fried pork belly.

1. Stir-fried pork belly with ginger and scallion

A fresh pig's stomach. When you buy it, the butcher stall asks you to buy a whole pig's stomach. It doesn't matter. We will fry the tip of the stomach and stew the rest! After cleaning the pig's stomach, cut off the tip of the pig's stomach (the part about 12 cm above the pylorus) and cut it into small pieces about 4 cm long and 0.7 cm wide. Cut a small handful of shredded ginger and put it in the tip of the pig's stomach, add a spoonful of salt, a little bit of pepper, a few drops of cooking wine, mix to taste, then add a spoonful of starch, continue to mix evenly, and finally pour in a small spoonful of sealing oil, heat oil in a pan, pour in the tip of the stomach, turn on high heat, and stir-fry until the tip of the stomach turns white, about 40 seconds, set aside, heat oil in a pan, add ginger slices, garlic slices, and green onion, sauté fragrant, add a spoonful of bean paste, continue to stir-fry fragrant, add other ingredients, pour in the pig's stomach tip, stir-fry over high heat for about 3 seconds, taste and adjust the salt according to your taste, add scallion segments, and you can set it up for consumption, or you can add a few drops of dark soy sauce for color.

2. Cooking skills

Stir-fried pork belly is totally meaningless if it is not crispy. The crispy pork belly can't withstand the grinding of teeth! With every grinding, the crackling sound of the pig's stomach between the teeth is like beautiful music, from slow to fast and then slow again, from low to high and then low again, it can be sung continuously or with ups and downs! Eating pig's stomach can give you a wonderful feeling!

3. How to cook tender and tasty pork belly

1. Fresh. The first thing you need to buy is fresh pork stomach. I suggest you go to the market early to catch the fresh pork stomach hung on the meat stalls. Although it is a little more troublesome to handle, you will win at the starting line. Never buy frozen ones!

Second, tenderness, this needs to be paid attention to:

It is best to use the tip of the pork belly! Although the whole method is followed exactly and other parts of the pig's stomach can also be crispy, the taste is still a little different. It's not tender enough!

After finding the tip of the pig's stomach, don't cut it too big. If it is too big, it will need to be fried for a longer time, and the edges will be a little overcooked. Generally, it is best to cut it into 0.5-0.7cm wide.

3. It’s delicious. There is one thing worth noting when frying: use high heat and fry quickly! When frying for the first time, add another ten seconds after it turns white and cooked and then you can put it away. The second time, just fry for about thirty seconds in total. If the pig's stomach stays in the pot for more than 2 minutes in total, it will probably be ruined!