With the accelerated pace of modern life, many people suffer from low back pain. There is an old saying: "Nine out of ten people have low back pain", which shows that low back pain has become a common phenomenon. To alleviate low back pain, people have tried various methods. In fact, diet is also a good choice.
Pork belly is a nutritious ingredient that contains a lot of protein, fat, vitamins, and minerals. Among them, protein is an essential nutrient for the repair and growth of human tissues, while fat helps maintain the normal physiological functions of the body.
In addition, pork belly is also rich in iron, zinc and other minerals, which help to improve the body's immune function.
Moreover, there are various ways to eat pork belly, which can be stewed in soup, stir-fried, barbecued, etc. Here are a few home-cooked ways to recommend pork belly, let's take a look.
Recommended recipe 1 [stir-fried pork belly].
Put the pork belly you bought back into a large basin, add flour or starch, rub it with your hands for two or three minutes, and then wash it with water, repeat this step two or three times to remove the mucus, turn it over and use scissors to remove the lard with a strong fishy smell.
Turn it over again, add salt, white vinegar, vegetable oil, rub it with your hands for two minutes to remove the fishy smell, and then rinse it with water two or three times to wash it thoroughly. Put the cleaned pork belly in the pot.
Add green onions, ginger, a little rice wine, turn on high heat to bring the water to a boil, skim off the foam after boiling, cover the lid, turn to low heat and simmer for an hour, use this time to prepare the ingredients.
Prepare a green pepper, clean it, remove the seeds and roots, cut it from the middle, divide it in two, then cut the green pepper into small pieces, then cut it into long strips, and put it in a bowl for later use.
A little more garlic, cut in the middle and cut in half, and the dried chili pepper into small pieces. After an hour, the pork belly is cooked, and it proves that it is cooked thoroughly by inserting it with chopsticks, then turn off the heat and take out the pork belly to cool.
Then cut it in the middle and cut the pork belly into long strips and set aside. Heat the oil in the pot and add garlic cloves and dried chili peppers to stir up the fragrance, add the cut pork belly, add a little cooking wine and salt, and quickly stir-fry evenly over high heat.
Add a little dark soy sauce, a little seafood soy sauce, a little oyster sauce, two teaspoons of water, an appropriate amount of salt, sugar, white pepper, stir well, bring to a boil over high heat, turn to medium heat and cook for one minute, add green peppers and fry until broken.
Before removing from the pot, hook in the water starch, cook the soup until sticky, add the green onion, cloves and scallion oil and stir-fry evenly.
You can put it out of the pot and put it on the plate, so that a delicious and delicious stir-fried pork belly is ready.
Recommended recipe 2 [Astragalus pork belly soup].
Prepare a fresh pork belly, turn the pork belly open, cut off the fat in the pork belly, add water to clean it after cutting, control the water and remove it, add two spoons of salt, an appropriate amount of high liquor, fully grasp and knead, and remove the mucus on the surface of the pork belly.
Turn the pork belly over, add water to clean, add salt again and knead for two minutes, add water to clean, pour in two spoons of flour again, and rub it repeatedly with flour to bring out the dirty things in the corners and corners.
In this step, you should rub it for a while, wash it several times, add green onion knots, ginger slices, a little aged vinegar, and an appropriate amount of high liquor to the washed pork belly, and soak it for 30 minutes. Add water to the pot and blanch the pork belly in a pot under cold water.
After the water is boiled, boil for another minute, remove and wash and drain the water, cut the pork belly into thin slices of uniform size, cut all of them into the pan and brush the oil, put in the ginger slices to fry the fragrance, and put in the pork belly to fry until slightly browned.
Put it out and pour it into a stew pot, add boiling water, add a spoonful of rice wine, 50 grams of astragalus, stir evenly, cover the lid and simmer over low heat for two hours, then add salt and a few wolfberries, so that an astragalus pork belly soup is ready.
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