I love my father’s little fried pork belly. If you want to eat, learn to do it.
After the pork belly is bought and rinsed off on both sides of the water, please use the flour on both sides for a variety of simmer for 3 minutes, soak for 2 minutes, then rinse with water, so repeat three times.
Boil the water in the pot. After boiling, put in the cleaned pork belly, drip a little cooking wine, boil again, remove and let cool in cold water for use.
Put the spare pork belly into the pressure cooker, add ginger slices, and star anise (such as half-pork belly to make keel pork belly soup, you can cut the strip; the other half can be placed only to make the stir-fried belly silk).
Take out half of the pork belly and cut into cold belly with cold water.
Material preparation: pepper shredded, ginger slices (simmered soup to taste), ginger shredded (exploded to taste), a spoonful of Laoganma, garlic slices.
Heat the oil in the pot, place the ginger and garlic, and scent into the old godmother, then into the belly, stir well and stir the pepper.
After the pepper is born, a spoonful of soy sauce, a little vinegar, a little fuel, salt, MSG, stir well and out of the pot!
1. The pig's belly must be washed, the flour is washed repeatedly three times or more, otherwise there is odor; 2. more sauce, pay attention to less salt; 3. The most important thing is not to put a little vinegar, will maintain a crisp and special taste; 3. Stir-fried Laoganma pork belly special meal, pay attention not to greedy cups~