How do you fry pork belly to make it crispy? How do you fry pork belly tender and crispy?

Stir-fry on a high fire, and put some inlaid powder in the pork belly to be soft and even.

Pork is an indispensable delicacy in everyday households! Compared with other meats, the fat content of pigs is high, but its method and taste have advantages over other meats, and pork is also considered to be the cheapest kind of meat, so the range of pork consumption is wider, today I want to tell you about the pork belly on the pig, pork belly has the effect of coughing and phlegm, but many people have such doubts, the pork belly made by themselves is always very hard and there is no crispy feeling, in fact, this step is missing!

Many people make pork belly that tastes very old and has no chewiness, or the fundamental reason is that most people like to blanch it with water when making pork belly, in fact, this step is wrong, and this will only make the pork belly older! The pork belly does not need to be blanched, because it is already hard as soon as it is blanched, and it will be fried afterwards, no wonder it is not crispy and tender!

The correct way is to soak the pork belly in white wine for about 30 minutes (white vinegar is also fine), and then wash it with water. Next, cut the cleaned pork belly into small strips, put it in a basin, add an appropriate amount of salt, cooking wine, and ginger to marinate for about 10 minutes.

Pork belly is a very good ingredient to make a delicious dish, but I didn't master the method, after reading this article, do you think it's very simple, the next time you make pork belly, you must remember, don't blanch, just wash it with white vinegar or white wine, so that it can remove the fishy smell well, and make it crispy and tender!

The pork belly should be boiled in the pot until it is half-cooked before it can be fried, so that it will not be too tough to chew, cut into strips after being fished out, and then go to fry the pickles, the taste of the fried is particularly fragrant, and the taste is also very crisp and tender.

Stir-fried pork belly will be crispy and tender after marinating and then stir-frying, the following is the specific method:

Ingredients: 1 pork belly tip, 2 tablespoons peanut oil, 1 2 teaspoons salt, 1 green pepper, 1 red pepper, 1 small piece of ginger, 3 cloves of garlic, 1 2 teaspoons sesame oil, 1 teaspoon corn starch, 2 teaspoons egg white, 1 4 teaspoons white pepper, 1 2 teaspoons sugar, 3 teaspoons light soy sauce, 1 teaspoon cooking wine.

1. Clean the fresh pork belly and remove the tip of the belly.

2. Shred the cut belly tip for later use.

3. Grasp and marinate with 1 2 egg whites, cornstarch and salt for 20 minutes.

4. Shred green and red peppers, ginger, garlic and garlic for later use.

5. Add salt, light soy sauce, sesame oil, sugar, corn starch and pepper to make a sauce for later use.

6. Heat the oil pan, slide into the pork belly when the oil is hot, and quickly fry until it changes color and set aside.

7. Stir-fry ginger and garlic with residual oil, and stir-fry with green and red peppers.

8. Add the belly shreds, cook a little cooking wine, and stir-fry over high heat.

9. Add the sauce and stir-fry a few times over high heat.

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

The pork belly bought back should be washed with water, then put cooking wine and ginger to remove the fishy smell, put a small amount of chili, and the hot oil will fry it to make it tender and crispy.

The boiled pork belly should be cut into thin slices obliquely, cut through ice water after cutting, and then heat the pan and stir-fry, so that the fried pork belly is tender and crispy, and it will not be old-fashioned.

Personally, I think that when frying pork belly, add chili peppers, salt, green and red peppers, and other seasonings, and then add a little aged vinegar and stir-fry over high heat, not too long, so that the fried pork belly is crispy and tender.

I think you can put a little beer when you fry the pork belly, so that the fried pork belly will not wake up and can keep it crispy.

Here's how to stir-fry pork belly to be delicious, crispy and tender:

1. After the pork belly is cleaned, we must first use hot water of about 70 degrees to blanch it, so that it will be easier when cutting, about two minutes.

2. After scalding pork belly, first cut it with scissors, then change the knife to cut it into shredded pork belly, after all are cut, put it into a large bowl, and then add a spoonful of salt, half a spoon of pepper, a little sugar, a spoonful of light soy sauce, a spoonful of cooking wine, and mix evenly.

3. The importance of stir-frying pork belly is to fry it quickly on high heat to ensure its crisp and tender taste, so it is necessary to taste the pork belly in advance to avoid the belly shreds from being fried in the pot for too long and affecting the taste.

4. After grasping and mixing evenly, put another spoonful of cornstarch in the pork belly, grasp it again, put it aside and marinate for 5 minutes, and then we have to cut some shredded ginger, some garlic, and some shredded green onions.

5. Then pick some pickled peppers and pickled peppers, cut them into chili flakes, cut them all, and put them on a plate for later use.

6. Prepare all the ingredients, pour a little cooking oil into the pot, after the oil is hot, prepare some pork into the pot, and slowly stir-fry it to get out the fat. 7. Then put the marinated pork belly shreds into the pot, and stir-fry quickly, the time is not too long, and the heat can be turned off after about 40 seconds.

How to make pork belly is crispy, tender and delicious.

Ingredients: 500g pork belly, 10g salt, 20g green pepper, 20g red pepper, 5g cooking wine, 5g pepper, 5g oyster sauce, 5g sugar

Method. 1.Wash the pork belly and put baking soda.

Wash the pork belly with salt, cut it into strips with a knife, add a little baking soda, and mix well with your hands.

2.Prepare the seasoning and wash the pork belly again.

Prepare green onions, ginger, garlic, red peppers and green peppers, cut them and set aside, and clean the marinated pork belly again.

3.Sprinkle with seasoning and stir.

After cleaning, sprinkle cooking wine, salt, pepper, oyster sauce, sugar and other spices on the pork belly, and stir well with chopsticks.

4.Stir-fry over high heat.

Then pour in the green onion, ginger and garlic and stir-fry in the pot, put in some fungus, then put in the pork belly and stir-fry over high heat, and then get out of the pot after it is cooked.

Pork belly is a relatively supplemental ingredient, generally divided into two, a big belly, a small belly, generally small belly will be more bitter, so you can choose to make it spicy, or sour and hot when cooking, and many guests will not be willing to eat small belly when they go to the restaurant, but we are chefs, it is impossible to throw it away, it is mixed in the pork belly, cut a little smaller guests can not see it, it is not recommended to buy small belly at home to eat!

1.When buying pork belly, don't buy it If the mucous membrane is blurred or has a foul smell, don't buy it without mucous membranes.

2.Pork belly should not be used with lotus seeds, as it can easily cause food poisoning.

3.Pork belly should not be saved, try to buy it on the same day and eat it on the same day!

Why is the pork belly made at home so hard? I don't know if you have found that the pork belly you make at home is not rolled, or cut into what it looks like, fried out of old and unpalatable, this has nothing to do with pork belly, we are in the restaurant in advance to change the pork belly into strips and then cook, if the pork belly is directly put in the pressure cooker to cook, it will not only affect the taste but also affect the aesthetics of the shape! "So it is not recommended that you process the whole pork belly, cut it when it is raw, such a pork belly is made with soup soaking, remember that the processed and boiled pork belly can not be left from the water, try to soak it in water, otherwise it will be very hard to eat!"

Stuffed pork belly with green pepper:

Ingredients: pork belly, green pepper, ginger, garlic.

Seasoning: salt, pepper.

Spices: star anise, bay leaves, dried chilies, cinnamon, ginger, cooking wine, green onions.

Method: After the pork belly is cleaned, cut it into strips directly with a knife, then blanched in the pot, and then stir-fried in the pot with vegetable oil until the fragrance comes out, (add star anise, bay leaves, dried chili, cinnamon, ginger, cooking wine, green onions) Finally, add boiling water, cover the ingredients, press on the pressure cooker for about 12 minutes, select the spices after cooking, pour the soup into a clean pot with the pork belly, and reduce the juice over high heat (add green peppers) to cook the fragrance of the green pepper and integrate it into the pork belly. Wait for the soup to thicken before serving!

Ingredients: 300 grams of pork belly (cooked), 2 green peppers, 1 spicy millet, 2 cloves of garlic.

Excipients: 1 tablespoon soy sauce, 1 tablespoon cooking wine, a pinch of salt.

1. Blanch the pork belly and cook for more than half an hour, until it is soft and sliced and cut into long strips.

2. Cut the green pepper to remove the spicy heart and cut it into small strips.

3. Spicy millet and dice and mince garlic.

4. After heating in a pot, add shredded pork belly and stir-fry.

5. Stir-fry until slightly charred, then pour in cooking wine and soy sauce, stir-fry evenly.

6. Add the green pepper and stir-fry over high heat until the green pepper is broken.

7. Add minced garlic, millet spicy and a little salt, stir-fry evenly.

8. Put it out of the pot and put it on a plate, and the stewed pork belly with green pepper can be made.

The crispy and delicious pork belly is made as follows:Ingredients: 300 grams of pork belly (cooked), 2 green peppers, 1 spicy millet, 2 cloves of garlic.

Excipients: 1 tablespoon soy sauce, 1 tablespoon cooking wine, a pinch of salt.

1. Blanch the pork belly and cook for more than half an hour, until it is soft and sliced and cut into long strips.

2. Cut the green pepper to remove the spicy heart and cut it into small strips.

3. Spicy millet and dice and mince garlic.

4. After heating in a pot, add shredded pork belly and stir-fry.

5. Stir-fry until slightly charred, then pour in cooking wine and soy sauce, stir-fry evenly.

6. Add the green pepper and stir-fry over high heat until the green pepper is broken.

7. Add minced garlic, millet spicy and a little salt, stir-fry evenly.

8. Put it out of the pot and put it on a plate, and the stewed pork belly with green pepper can be made.

Abstract: Pork belly is a relatively nourishing ingredient in pigs, and the yin and yang value of pork belly is very high, especially for some people with bad stomachs, pork belly can be used to nourish the stomach. There are many ways to make pork belly, you can stew it if you eat it lightly, and you can fry it if you eat it with a heavy taste, and you won't get tired of eating it anyway.

So how do you fry pork belly crispy and tender? Here's how to stir-fry pork belly. 1. How to fry pork belly is crispy and tender.

The heat of fried pork belly must be fierce. Stir-fry the pork belly on high heat, and the fried pork belly is crispy and delicious, and it generally does not take more than 2 minutes to stir-fry.

1. Wash the fresh pork belly you bought and put it in a basin, add 50ml of high liquor and 1 spoonful of salt and rub it repeatedly for 1 minute, then add 50ml of high white wine and soak it for an hour, soak the socks and rinse them with water.

2. Cut the pork belly into small slices, add 1 tablespoon of salt, an appropriate amount of cooking wine and an appropriate amount of shredded ginger and marinate for 5 minutes.

3. After the pot is hot, pour in an appropriate amount of oil, after the oil is hot, add shredded ginger and minced garlic and stir-fry until fragrant, then add chili peppers to continue stir-frying, fry until the chili peppers are broken, add an appropriate amount of salt to taste, and then put in the marinated pork belly, quickly stir-fry evenly for half a minute on high heat, then add light soy sauce and chicken essence to taste, stir-fry well and you can get out of the pot.

Second, the practice of stir-frying pork belly.

Ingredients: 300 grams of half-cooked pork belly, 1 celery acorn, 6 dried chilies, 3 grams of Sichuan pepper, 3 millet peppers, half a green onion, 1 piece of ginger, 2 cloves of garlic.

Steps: 1. Wash the half-cooked pork belly, cut into strips, cut the celery into sections, cut 6 dried chili peppers into segments, cut 3 millet peppers obliquely into segments, cut half a green onion obliquely into segments, slice 1 piece of ginger, and slice 2 cloves of garlic.

2. Pour oil into the pot, heat the oil to 7 hot, add the pork belly and fry until the water is dry, and put out.

3. Leave the bottom oil in the pot, add the bean paste, ginger and garlic slices, dried chili peppers, and Sichuan pepper to fry the red oil, add the celery and fry until it is broken, and add the pork belly, millet pepper, and green onions to continue stir-frying.

4. Add 1 tablespoon of light soy sauce, half a tablespoon of cooking wine, half a tablespoon of salt, half a spoon of chicken essence, 1 gram of pepper, 1 tablespoon of sugar, stir-fry for half a minute, and serve.

Tips: Before cooking, be sure to blanch pork belly until it is half-cooked before cooking.

1.First, remove the putty and grease from the pork belly part, and then wash it with water; 2.Take a small bowl, cut the pork jujube belly into small slices, put it in a small bowl, add an appropriate amount of salt and oyster sauce, stir and disassemble evenly; 3.

Heat the pan, pour in an appropriate amount of oil, put in the pork belly, stir-fry over medium-low heat, until the surface of the belly slices is golden brown, add a little hot water, and bring to a boil over medium heat; 4.When the soup thickens, change the heat to low and fry until the pork belly slices are crispy, add a little balsamic vinegar and chopped green onions.