First wash the outside with tap water, then turn the pig's belly over and wash it. When washing inside, put the pig's belly in the pot (do not put water), add three spoons of flour, grab the pig's belly with both hands, grab and grab, then Rinse with water, repeat two or three times
After adding three teaspoons of salt, use two hands to grab the pig's belly, grab it, then wash it with tap water. Repeat this procedure 2-3 times.
Add some white vinegar, grab the pork belly with both hands, grab it, then wash it with tap water until the water is clear, the pork belly is very clean, then turn back
As with the outer layer washing method, the amount of flour and salt can be relatively reduced, and it is easier to wash! Clean with vinegar, salt, and wine for 10 minutes
After cleaning the pork belly, cut the tip of the pig's belly (the part of the pylorus is about 12 cm upwards), cut into small pieces of 4 cm long and 0.7 cm wide.
Cut a small amount of ginger in the tip of the pig, add a spoonful of salt, a little pepper, a few drops of cooking wine, stir in the taste
Add a spoonful of starch and continue to evenly
Finally pour a teaspoon of oil seal oil
Hot oil in the pan, pour into the belly, open fire
Stir-fry until the tip of the tip turns white, about 40 seconds, put up the spare
Hot oil in the pot, add ginger, garlic, scallion, saute
Add a spoonful of bean paste and continue to saute
Put in other ingredients
Pour into the tip of the pig's belly, stir fry for about 3 seconds, try to adjust the salt according to your taste, put it in the scallions, you can put it up, you can also add a few drops of old color