How to eat cooked pork belly, how to fry cooked pork belly deliciously

The pork belly bought from the vegetable market must be cleaned, which directly affects the quality of the pork belly.

1. Rinse the pork belly with water to remove the stolen goods and blood.

2. Sprinkle an appropriate amount of flour on the pork belly, knead it, and then rinse it with water. The purpose of this is to remove the mucus and excess fat that adheres to the pork belly.

3. Sprinkle some salt and vinegar on the pork belly and rub it again. This step is to remove the smell of the pork belly.

Note that every time I clean it, I should not only clean the outside of the pork belly, but also turn the inside of the pork belly out and clean it).

4. Finally, rinse the pork belly under the running water, if you don't like greasy, you can use kitchen scissors to remove the excess oil inside the pork belly, and scrape off the dirty things with a knife in the place where there is a white umbilicus. The cleaning of the pork belly is over.

Pork belly should be drained before cooking.

Add an appropriate amount of water to the pot, add two slices of ginger and peppercorns, put the pork belly down after the water boils, cook for about 5 minutes, the pork belly is tightened, and you can take it out.

At this time, the pork belly can be cooked at will, it can be made into soup, marinated, stir-fried, braised at will, depending on your personal preferences.

I'll tell you one of my favorite recipes, bitter scallion pork belly soup.

Bitter scallion is called garlic in my hometown of Chongqing, and if you don't have it in your area, there are many of them sold on **.

1. Cut the processed pork belly into strips and put it in the soup pot. (You can add the bones to stew together).

2. Add appropriate water, pay attention to the water should be added at one time, and do not add water halfway. If you want the soup to be thicker, add a little less water, and if you don't like something too thick, add more, it doesn't matter, it depends on personal habits.

3. Add an appropriate amount of ginger slices and Sichuan peppercorns to the soup pot,**.

4. After boiling, reduce the heat and simmer for an hour and a half.

5. After an hour and a half, add the cleaned bitter scallion and simmer for an hour and a half.

6. When the time is up, turn off the heat, and it's OK. Add salt and pepper to taste.

This pork belly soup with bitter scallion is not complicated to make, and it is very delicious and not greasy. Pork belly has the effect of replenishing weakness and strengthening the spleen and stomach, and bitter scallion has the effect of clearing heat, reducing dryness, detoxifying, and nourishing the skin, so this soup is very suitable for summer consumption.

It's delicious when sautéed with onions and it should be spicy.

How to make pork belly stir-fried.

Prepare some cooked pork white tripe, some red pepper slices, green pepper slices, minced ginger, minced green onions, a little Sichuan pepper oil, sesame oil, water starch, refined salt, monosodium glutamate, cooking wine, soy sauce.

First cut the pork belly into a rectangle, then put it in the water and blanch it out, add an appropriate amount of sesame oil to the wok, burn it until it is hot, put the minced ginger and green onions down and fry it fragrantly, then add the belly slices, add the appropriate amount of cooking wine, refined salt, soy sauce to taste, then add red pepper slices, green pepper slices, stir-fry quickly over high heat, and then add an appropriate amount of water starch to thicken, add a little monosodium glutamate, pour pepper oil and stir-fry evenly to serve it out and eat, pork belly must be fully grasped and kneaded with flour, In this way, the gastric mucus can be effectively removed, and some peppercorns can also be added to remove the odor.

What is the nutrition of pork belly eaten.

Pork belly is very rich in vitamin A, vitamin E, protein, and also contains fat, iron, magnesium, calcium and other nutrients, which can achieve the effect of strengthening the spleen and stomach, and has a good conditioning effect on frequent urination, diarrhea, physical weakness and emaciation.

What kind of people are pork belly suitable for.

It is suitable for people who are tired and thin; It is suitable for people with weak spleen and stomach, loss of appetite, diarrhea and diarrhea; It is suitable for those who have insufficient qi, qi deficiency and sagging, men who lose sperm, and women who take them down; It has a conditioning effect on male and female diseases, can also alleviate the problem of weakness of the spleen and stomach, has the effect of nourishing the stomach and strengthening the spleen, and can also have the effect of improving physical fitness.

Pork belly can't be eaten with anything.

Pork belly can not be eaten with bayberry and lotus seeds, otherwise it will cause symptoms of poisoning;

Pork belly should not be eaten with cherries, otherwise it will cause indigestion;

Pork belly should not be eaten with aloe vera, which can cause diarrhea;

Pork belly cannot be eaten with water chestnut, which will cause abdominal pain;

Pork belly should not be eaten with beer, and it is easy to cause symptoms of gout.

Tips: 1. If the pork belly is pale green, the mucous membrane is vague, it looks soft, it is simple to break, and there is an erosive and foul smell, do not choose such a pork belly.

2. After the pork belly is bought, it is not suitable for storage, and it should be eaten as soon as possible after buying it home.

3. Pork belly is an internal organ, which must be cleaned and eaten before eating, otherwise it will leave a peculiar smell, affect the taste, and may also present abdominal pain and diarrhea.

Pork belly is also a pig's stomach, but not a pig's belly, a pig's belly is pork belly. Pork belly has a certain special flavor and needs to be cleaned before cooking. The taste of pork belly is soft, crispy and chewy, and the nutrition is good, containing a lot of trace elements, and vitamins, which can strengthen the spleen, and is a very good ingredient.

Therefore, in daily life, people often use pork belly to make a variety of delicacies, banquet dishes, and home-cooked dishes. So how do you make pork belly delicious? Share a delicious dish of "Roasted Pork Belly with Garlic", which can be used to entertain guests and grow faces.

It can also be used as a home-cooked dish, bibimbap with sake.

Garlic Roasted Pork Belly".

Prepare the ingredients: a pork belly, a few large cloves of garlic, a carrot, a lettuce, a spoonful of sugar, an appropriate amount of vinegar, some soy sauce, an appropriate amount of liquor, some monosodium glutamate, a few star anise, an appropriate amount of salt, an appropriate amount of vegetable oil.

Method: 1. First clean the pork belly with vinegar repeatedly, and wash it several times. 2. Remove from the pot, add an appropriate amount of water to the pot, put the pork belly into the pot, add a few star anise, add some cooking wine, boil over high heat, turn to medium-low heat and cook for 1 hour, take it out, and cut it into belly strips.

3. During the time of boiling pork belly, wash and cut the carrots into strips, peel and wash the lettuce and cut into strips, and peel the garlic. 4. Add water to the pot again, put the garlic in the pot and boil it, and remove the garlic when it feels a little thorough. Then put the cut belly strips in the pot and cook for 2 minutes, then remove them.

Many people make garlic roasted pork belly is not delicious, but they don't know this step, so they have to cook the belly strips with garlic water). 5. Then start the pot again, preheat the bottom of the pot to high temperature, add an appropriate amount of vegetable oil to boil to high temperature, add carrot strips and lettuce strips and stir-fry raw, add an appropriate amount of soy sauce and stir-fry evenly. 6. Stir-fry the belly strips together in the pot, add a spoonful of sugar, a little vinegar, and a little white wine and stir well.

47. Finally, add an appropriate amount of salt and a little monosodium glutamate, stir well, remove from the pot and put on a plate.

This delicious "Roasted Pork Belly with Garlic" is done. Many people will miss a step, so that the made pork belly is not very delicious, one more step, much more delicious. This "Roasted Pork Belly with Garlic" is a veritable hard dish, and it is very delicious.

In fact, I still have a "secret history" about pork belly.

When I was a child, I always had a question in my mind: "Which part of the pork belly is on the pig's body?" "I agree that pork belly is pork belly, which pork belly is which part?

Seriously, I haven't figured it out since I was a child. It wasn't until I went to college later that I learned that this pork belly was not a pork belly, but a pig's stomach; Pork belly is pork belly. At that time, I realized that the original "stomach" can also be eaten!

The first link: the pork belly is delicious, but it is not easy to clean. Generally, it should be washed at least 3 times:

1. The fresh pork belly just bought from the supermarket needs to be washed on the outside dirty, mainly on the side of the gastric mucosa; 2. Sprinkle a pinch of flour or salt, knead repeatedly, and rinse with water; 3. Then throw the pork belly into the pot of water and blanch it, and wait until the belly turns white and takes it out. Scrape the mucosal surface with a knife to remove the white film and mucous membrane. Then turn it over and tear off the oil film, 4. Finally, rub it with flour and rinse it completely clean.

The second link: according to the needs of the dish, cut the pork belly into shreds or slices. Note that the following is a big move:

Press 1 kg of water and two baking soda (edible alkali), heat and dissolve; Soak in the pork belly for about 3-4 hours, wait until it swells and turns light gray-white, remove it and change the pot; Then soak it in boiling water for 3-4 hours, the time is also based on the swelling and light color of the pork belly, remove it and rinse it clean. At this time, the pork belly is white and tender, so it is a qualified ingredient and can be used for cooking.

The third link: share a delicious stir-fried dish of pork belly - pickled pepper crispy belly. Heat the lard in a pan, fry the chives and ginger shreds, stir-fry the pickled chili peppers, then add the shredded pork belly and stir-fry, add the pepper, salt, cooking wine and light soy sauce, simmer the juice and thicken the sauce and pour the oil on the plate to enjoy.

Ingredients: 1 cooked pork belly, 1 small handful of leeks, 3 red peppers, 3 cloves of garlic, 1 piece of ginger, appropriate amount of cooking wine, light soy sauce and water starch, appropriate amount of oyster sauce, a pinch of salt, appropriate amount of chicken powder and oil.

Method: Step 1: Cut the cooked pork belly into pieces, then change the knife and cut into shreds. Wash the chives and cut them into sections for later use. Wash the red pepper and ginger and cut into shreds. Peel and slice the garlic.

Step 2: Heat the pot, add an appropriate amount of oil to heat, add the prepared garlic slices and ginger shreds, then put the shredded pork belly into the pot, add an appropriate amount of cooking wine and stir-fry evenly, then add light soy sauce and oyster sauce, and continue to stir-fry evenly.

Step 3: Then stir-fry the prepared chives and red pepper shreds in the pot until they are broken. Add a little salt and an appropriate amount of chicken essence and stir-fry evenly, use water starch to thicken the pot, and finally reduce the juice on high heat and put it on a plate, and you can enjoy it on the table.

There are several ways to prepare cooked pork belly:

Sour radish belly strips: cut the pork belly into strips, soak the sour radish and cut it into strips, put the wok on the fire, put in the refined oil to heat, put in the home-cooked bean paste, ginger rice and garlic rice to fry fragrant, and then mix in the fresh soup, after boiling, put in the belly strips, add pepper and cooking wine, burn until the belly strips are soft, and then put in the radish strips to burn out the flavor, hook the water bean flour to thicken, put it into the nest plate, and finally sprinkle the wide split finger green onion.

Stewed pork belly with duck: chop the duck into small pieces, soak it in cold water for 12 hours, remove the salty taste, cut the pork belly, rub the surface and inside repeatedly with flour, cut off the white oil, wash the pork belly with water, rub the surface and interior repeatedly with salt, rinse it clean, put the pork belly in the pot, add water to boil and pour it off, clean the pork belly with cold water, and scrape off the internal white film with a knife, after the pork belly is boiled with water, add wine, green onions, ginger and salt, pressure the cooker for 8 minutes, take it out and put it in the basin, press it with a heavy object for more than 2 hours until it is cool, Shredded and set aside, the enoki mushrooms are blanched in boiling water and drained, put into a basin with belly shreds, sprinkle chicken essence, salad oil is burned until eighty percent hot, turn off the heat, pour in the pepper noodles while hot, filter out the red oil with a source strainer after a while, and pour it on the belly shreds.

Pork belly and lotus seed soup: Pork belly, cloud beans, lotus seeds, red dates, ginseng whiskers, wolfberry seeds are boiled in soup, and the raw materials of yam and chestnut pork belly include fresh yams, chestnuts and pork belly.

Hope the above information can help you solve the problem. Please feel free to let me know if you have any other questions.

Deli pork belly can be used to make many delicacies, and here are two common ways to do it:

1.Pork belly in sauce: Wash the cooked pork belly and put it in a pot to cook, then cut it into slices for later use.

Prepare the sauce, mix minced garlic, minced ginger, soy sauce, cooking wine, sugar and salt, add hot oil and stir-fry until fragrant, and finally add an appropriate amount of water to boil. Pour the cooked pork belly slices into the pot and cook over medium-low heat for 20 to 30 minutes, so that the sauce leaks into the pork belly and the pork belly tastes more delicious.

2.Hot and sour pork belly: Cut cooked pork belly into slices and place in a bowl. The preparation of chutney sauce requires the preparation of vinegar, sugar, salt, ginger, green onions, celery and garlic

Stir-fried belly shreds with sauerkraut.

Ingredients: 130 grams of cooked pork belly, 100 grams of sauerkraut, 1 green pepper;

Excipients: blended oil, cooking wine, light soy sauce, sugar, chicken powder, ginger and garlic;

Method: 1. This is a five-spice pork belly purchased online, which is ready to eat when you open and Xun Li bag. Remove the pork belly and cut it into shreds;

2. Sauerkraut is also cut into shreds;

3. Cut the green pepper, ginger and garlic for later use;

4. Stir up the oil pot, add ginger and garlic slices to burst the fragrance;

5. Then add the pork belly shreds and stir-fry;

6. Add shredded sauerkraut and stir-fry evenly, add some cooking wine;

7. Add a little light soy sauce and sugar, because the pork belly and sauerkraut have a salty taste, so no salt is added;

8. Add shredded green pepper and stir-fry evenly;

9. Sprinkle a little chicken powder before removing from the pot and mix well;

10. Remove from the pot and serve on a plate.

Nutritional value of sauerkraut.

The efficacy and function of sauerkraut often eat sauerkraut can increase the probiotics in the stomach and intestines, can help digestion to increase appetite, sauerkraut contains vitamin A, B, C and a variety of minerals, in addition to sauerkraut for obesity, hypertension patients will also play a preventive role, sauerkraut also has antioxidant activity, has the effect of beauty and anti-wrinkle, in which calcium lactate also helps children's growth and development.

Sauerkraut retains the nutrients of the original vegetables to the greatest extent, rich in vitamin C, amino acids, dietary fiber and other nutrients, because the sauerkraut adopts the storage method of the dominant bacteria of lactic acid bacteria, so it contains a large number of lactic acid bacteria.

Nutritional value of pork belly.

Pork belly contains a large amount of calcium, potassium, sodium, magnesium, iron and other elements and vitamin A, vitamin E, Changzhi protein, fat and other components.

Pork belly contains protein, fat, carbohydrates, vitamins, calcium, phosphorus, iron, etc., which has the effect of tonifying deficiency and strengthening the spleen and stomach, and is suitable for people with qi and blood deficiency and thin body.