Recipe: [Man food slow language] ginger fried pork belly

Home Cooking Recipe: [Man food slow language] ginger fried pork belly

Notes:

This dish is eaten by Goro in a Chinese restaurant. In fact, Japanese-style Chinese cuisine cannot be equated with Chinese food. There are many practices that are different from our real Chinese food. This dish is on the TV, the ginger is fried pork belly, the ginger is the tender ginger, it is not as spicy as the ginger, and the fiber is more delicate. The pickled ginger used in sushi is made with ginger. Unfortunately, the blogger is in a place where he can't buy ginger, so he can only do it with ginger. Ginger is not like a ginger, it can be used as a side dish, so you need to spend a little thought, so that this dish can have a strong ginger flavor, and will not eat spicy ginger. My approach is to divide the total amount of ginger into two parts, part of which is sliced, and the oil is fully sauteed to extract the aroma of the ginger. The other part is rubbed into a very fine ginger to increase the spicyness of the ginger, and the ginger does not cause an unpleasant taste when it is eaten in the mouth. As for seasoning, I didn't use too much seasoning, just use rice vinegar, let the pig's belly with a touch of vinegar, to reconcile the thick taste of the internal organs. This uses the spicy ginger and the acid of rice vinegar to bring out the light and hot taste.

Ingredients:

Steps:

  1. Place the pork belly in the pot, mix in a pinch of salt, a handful of flour and 2 tablespoons of cooking wine, carefully rub the sides of the pork belly

  2. Rinse thoroughly with water, drain the inside of the pork belly

  3. Trim the white fat in the pork belly

  4. Put the pork belly in the soup pot, pour the water without the pork belly, 2 tablespoons of cooking wine, a green onion and a big piece of thumb (broken)

  5. Boil the pork belly and turn to low heat for about an hour. The pork belly can be easily inserted with chopsticks.

  6. Prepare the side dish when stewing the pork belly, leave the shallots only white, and cut into pieces

  7. Cut the remaining half of the ginger into pieces, half of it into fine ginger, and adjust the starch to 2 tablespoons of water to make starch water for use.

  8. After the pork belly is cooked, it is cooled to room temperature with cold water and cut into 5-7mm pieces by reverse grain.

  9. From the oil pan, first stir the ginger slices

  10. Then the next octagonal with the fried, when the edge of the ginger slice is browned, the fine ginger is slightly fried.

  11. Stir-fry pork belly slices, cook 2 tablespoons cooking wine, 1 tablespoon rice vinegar, salt and sugar

  12. Stir-fry for a while, pour in a small half bowl of hot water and cook for half a minute to one minute.

  13. Prepared starch water

  14. Mix a large spoonful of rice vinegar, a small spoonful of sesame oil and a half spoonful of white pepper and turn off the heat immediately.

Tips:

1. The pork belly should be cleaned both inside and outside, and the flour can effectively remove the odor. 2. Stew the pork belly to see the taste you want, like to rotten for a while, like to chew the head for a while. 3. Ginger slices should be fully scrambled to extract the spicy taste of the ginger. 4. The sour taste of rice vinegar will be decomposed during the heating process, so make a spoonful of sour before the pan. 5. If you like spicy food, you can add chili.


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