Usually we eat pork belly, go to the supermarket can only buy frozen, and go to the vegetable market to buy pork belly, but need to try luck, good quality fresh pork belly is hard to find, so people who know how to buy it in one go, and then cut a part of the stew soup to drink, leave a little in the refrigerator, the next meal to eat.
The frozen pork belly, even if it is fresh and of good quality, is no longer suitable for stewing soup, on the contrary, it will taste very good, crispy and tender, and taste more fragrant. But when making fried pork belly, don't just blanch! Today I will share a trick with you, just add a little more of it, the pork belly is crispy and flavorful!
When stir-frying pork belly, don't just blanch! Add a little more of it, and the pork belly is crispy and tender, and it is super flavorful
Whether it is fried pork belly or stewed pork belly, the step of blanching is indispensable, it can remove the smell and deodorize, and it is more crispy and chewy after blanching, but it is not enough to blanch it, so the pork belly is easy to fry old, not easy to taste, and it is very laborious to chew, not fragrant and tender.
Today I will teach you a very practical and simple trick, just add a little more beer to soak before blanching the pork belly to ensure that the pork belly is fried crispy and tender, the flavor is uniform and sufficient, and it can better remove the fish, and it tastes more fragrant and delicious!
Crispy fried pork belly].
Ingredients: Fresh pork belly, green pepper, beer, ginger, green onion, chopped green onion, salt, oil, white vinegar, light soy sauce, oyster sauce.
Practices & Steps]:
The first step is to wash the fresh pork belly with water, pour half a bottle of beer to marinate, and soak for 20 minutes.
The second step, the beer-soaked pork belly, add enough cold water to the pot, add ginger slices, one or two drops of white vinegar and three or four spoons of salt, boil the water over high heat, continue to cook for 20 seconds after boiling, then remove the pork belly, rinse it with room temperature water and cool, and then change the knife and cut the shreds.
The third step, add a little oil to the pot, add green onions and ginger shreds to stir-fry, pour in the processed pork belly shreds, fry on high heat for 10 seconds, then pour in the green pepper shreds, stir-fry well and pour in a little beer, after the beer boils, add an appropriate amount of light soy sauce and salt, then add a spoonful of oyster sauce, sprinkle with chopped green onions, and stir-fry evenly over high heat to get out of the pot.
Tips: It is not possible to blanch the pork belly, and do not add water during the frying process, especially do not add cold water, otherwise the pork belly is easy to fry sticky, and it is easy to cook old; Beer is different, it is rich in carbon dioxide, which can make the pork belly more fluffy, soft and tender, fragrant, crispy and delicious!