How to fry the belly shreds, please ask for the practice of fried belly shreds?

How to find poisoning this practice, how to find poisoning? First of all, it is poisoned and poisoned, it must be washed and washed, then cut and cut, and then finally it is to go to find it with something on your back, and it is good to move and go together.

Brief introduction. Ingredients: 300 grams of pork belly, 350 grams of bamboo shoots, 100 grams of fungus (water hair).

Excipients: 45 grams of red pepper.

Seasoning: 10 grams of sesame oil, 10 grams of garlic, 20 grams of salad oil, 8 grams of ginger, 8 grams of salt, 30 grams of vinegar, 30 grams of Sichuan pepper, 5 grams of cooking wine, 5 grams of salt, 20 grams of soy sauce, 5 grams of sugar.

Method. 1.After the pork belly is washed with salt, vinegar and peppercorns, the white film is gently scraped off, placed in **, covered with glue film, cooked for 15 minutes with strong micro-skin, taken out, and soaked in cold water for later use.

2.Drain out the pork belly, cut it into horizontal strips, put it in **, and mix well with sesame oil; Wrap the bamboo shoots without shelling with adhesive film, cook them in a strong microwave for 2 minutes and 30 seconds, remove the shells, and cut them into shreds; Wash the fungus and ginger and shred them for later use.

3.Crush the garlic, put it into a fragrant bowl, add 20 grams of oil, stir-fry it in a strong microwave for 2 minutes and 30 seconds, pour it into the ** containing pork belly, and mix in shredded bamboo shoots, shredded ginger, shredded chili pepper, shredded fungus and wine, salt, soy sauce, sugar, covered, take out with a strong microwave for 5 minutes, take it out, and decorate the edge of the plate with coriander.

Braised belly slices. <>

Ingredients: 300 grams of boiled pork belly, 20 grams of winter bamboo shoots and shiitake mushrooms.

Seasoning: 15 grams of shredded green onion and ginger, 1 star anise, a little refined salt and monosodium glutamate, 1 tablespoon of Shao wine and soy sauce, 2 tablespoons of water starch and cooked lard.

Method: 1. Divide the pork belly slices into 5 cm long, cm wide and cm thick slices, put them in boiling water and blanch them slightly, remove them and drain them. Wash the mushrooms and bamboo shoots separately and cut them into rectangular slices for later use.

3. Thicken with water starch, then add monosodium glutamate and stir well, then put on a plate and serve.

This time, cocoa used marinated tripe to make "Fried tripe with garlic sprouts", because every time I buy tripe, I buy about 3 kilograms, and after it is marinated and cooled thoroughly, it is packed in a fresh-keeping bag and frozen in the refrigerator. It's the same this time, it's the season to eat garlic sprouts, just like stir-fried meat, fry them together, the garlic fragrance is strong, the tripe is chewy, and it's really delicious! For us, it is home cooking, for friends in different regions, it is really difficult to eat, if you encounter tripe, friends can be fried in this way, it is really better than beef.

Stir-fried tripe with garlic sprouts to make eggplant digging method.

Step 1

Ingredients: 200 grams of garlic sprouts, 300 grams of braised tripe, 2 green and red peppers (you can fry with sharp peppers if you like spicy flavor).

Excipients: vegetable oil, salt, light soy sauce 5 grams, ginger 5 grams, chicken essence 1 gram.

Step 1

Wash the garlic sprouts, remove the tail and cut the same length into sections, (add a little salt and mix evenly and marinate for a while) so that it is good to taste (optional), wash the green and red peppers, remove the seeds and cut into strips, so that the shape is the same as the garlic sprouts.

Step 1

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Heat the pan with cold oil, heat the oil for 7 years, cut the delicious garlic sprouts and stir-fry the garlic fragrance, not fry for a long time.

Step 1

Heat the pan with cold oil, heat the oil for 7 years, cut the delicious garlic sprouts and stir-fry the garlic fragrance, not fry for a long time.

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Add salt and stir-fry evenly, add salt in advance because the braised tripe is salty, and you can't add salt.

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Add the marinated tripe and stir-fry quickly.

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Add light soy sauce and stir-fry until the tripe and garlic sprouts are fragrant.

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Then add a little water and stir-fry to make the fragrance, if it is too dry, you should add some, you can not add it if you don't dry, I am fried on high heat and it is drier.

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Add chicken essence and stir-fry evenly to get out of the pan.

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The garlic fragrance is good, the tripe is strong and refreshing, it is particularly delicious, and the wine and food are delicious, especially the Oak Brigade is especially good at entertaining guests during the New Year's Festival, and it has a unique face.

Picture of the finished product of fried tripe with garlic sprouts.

<> cooking tips for stir-fried tripe with garlic sprouts.

Tips:

1. Garlic sprouts should not be fried for a long time, and they should not be fried too soft.

2. The tripe should be cut as fine as possible, so that together with the garlic sprouts, the frying time is shorter and the taste is better.

Materials:

300 grams of cooked pork belly, 150 grams of carrots, and a little coriander. 2 tablespoons of seasoning oil, 1 tablespoon of Shao wine and soy sauce, 1 2 teaspoons of vinegar and sugar, 1 3 teaspoons of refined salt and monosodium glutamate, 1 teaspoon of Sichuan pepper oil, a little green onion, ginger and shredded garlic, and an appropriate amount of starch.

Method.

1. Cut the pork belly into shreds, blanch it in boiling water, remove the drained carrots, wash and shred them.

2. Heat the wok on the fire, add the bottom oil, use green onions, ginger and garlic in the pot, put in the belly shreds, carrot shreds and stir-fry for a while, cook Shao wine and vinegar, add soy sauce, sugar, refined salt, monosodium glutamate, add a little soup, stir-fry evenly to make the branches, thicken with water starch, pour pepper oil, sprinkle coriander segments, and put it on the plate.

Material replacement. Replace the belly shreds with fragrant dried shreds and shredded meat, which is called stir-fried shredded pork with fragrant dried shreds.

Taste changes. Add coriander segments and shredded pepper to the seasoning, which is called spicy fried belly shreds.

1. Stir-fried pork belly with green peppers.

2 green peppers shredded, 300g pork belly shredded.

Heat the oil in the pan, remove the peppercorns over medium heat to bring out the fragrance, and add the ginger shreds;

After the ginger shreds are flavored, turn to high heat and add shredded green peppers, cook a little vinegar, add pork belly, add extremely fresh flavor and salt, and stir-fry out of the pot over high heat.

It can be served with minced garlic to enhance the flavor.

2. Stir-fry shredded belly with dried chilies.

3 dried chili peppers finely shredded, 300g pork belly shredded.

Heat the oil in the pan, remove the peppercorns over medium heat to bring out the fragrance, and add the ginger and dried chili peppers;

After the ginger shreds are flavored, turn to high heat and add the shredded pork belly, cook in the oyster sauce and light soy sauce, and stir-fry the shredded green onions.

Ingredients: asparagus 250g;

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of braised pork belly, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of garlic, fried belly shreds with asparagus.

1. Peel off the old roots and skin of the asparagus. Wash 2 and cut into oblique slices. 3. Buy ready-made braised pork belly and cut it into thick shreds. 4Shred ginger, diced green onion, slice garlic, and cut green pepper into cubes for later use.

5. Put the pot on the heat and add the salad oil. When the oil temperature is 8 hot, add shredded ginger, chopped green onion and garlic slices and fry until fragrant.

6. Then add the asparagus slices and stir-fry evenly. 7. When the asparagus changes color, add salt and stir well. 8. Add the pork belly and stir-fry evenly. 9. Stir-fry for about 3 5 minutes, add the green pepper and stir-fry for 30 seconds.

Tip: Asparagus should not be fried for too long to avoid stickiness.

Raw materials for stir-fried pork belly with green pepper: 500 grams of boiled pork belly, 250 grams of green pepper and red pepper, chopped green onion, salt, cooking wine, monosodium glutamate, peanut oil, and water starch. Made for the food street:

Slice the pork belly into slices; Cut the green and red peppers, remove the tendons, remove the seeds, wash them, soak them with boiling water, remove them and cut them into small pieces. Heat the wok with oil, add the chopped green onion and stir-fry until fragrant, put in the belly slices and stir-fry a few times, add green peppers, red peppers, salt, cooking wine, monosodium glutamate, stir-fry until eight ripe, thicken with water starch, pour on cooked oil, and get out of the pot.

The master shared fried belly shreds with green onions, and the detailed methods of shredded tripe from selection to cooking were shared with everyone, hoping that everyone could learn it.

It can be served with shredded cucumber and leeks.

Ingredients: 1/2 pork belly, 2 green peppers, 1 millet pepper, 2 cloves of garlic, 1 tablespoon of cooking wine, 1 tablespoon of soy sauce, a pinch of salt.

Steps: 1. The pork belly is difficult to fry and is particularly hard, so I cook the pork belly first and then fry it. The inside of the pork belly is very dirty, so everyone must be careful when cleaning, treat the dirt on both sides of the pork belly, and then put it in boiling water and cook it for 15 minutes. After cooking, remove and drain for later use.

2. Remove the seeds from the green pepper and cut it into long strips.

3. Cut the pork belly into long strips with an oblique knife.

4. Cut the millet pepper into small rings and mince the garlic for later use.

5. Pour a little oil into the pot, and stir-fry a few times over high heat after the oil is hot.

6. Stir-fry until slightly charred, add cooking wine and soy sauce, and stir-fry over high heat until colored.

7. Add green peppers and stir-fry over high heat until broken.

8. Add minced garlic and millet pepper and stir-fry evenly.

9. Add a pinch of salt to taste.

10. Turn on the high heat and stir-fry a few times to get out of the pot.

Ingredients: 250g of shredded belly, 250g of green pepper;

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of chicken essence, appropriate amount of light soy sauce, appropriate amount of white sugar, appropriate amount of sesame oil, appropriate amount of ginger.

Stir-fried belly shreds with green peppers.

1Prepare all the ingredients.

2. Shred the pork belly, wash and shred the green pepper, and chop the ginger.

3. Heat the pot, pour oil and stir-fry the ginger until fragrant.

4Put in the belly shreds and stir-fry, add a little light soy sauce, put on a plate and set aside.

5. Stir up another pot, pour in the green pepper and salt in the hot oil, and fry over high heat.

6. Pour in the belly shreds and stir-fry evenly, add chicken essence and drizzle a little sesame oil, which can be put on a plate.

TipsIf the pork belly is bought from outside, it is best to blanch it with water before frying, the taste will be better. When frying green peppers, be sure to use high heat, the time should not be too long, and it will be crisp and refreshing.

If you want the belly shreds to be delicious, there is a trick to teach you to stir-fry the fragrant, crispy and delicious double pepper fried belly shreds.

Stir-fried belly shreds are delicious, and the specific method is as follows:Tools Ingredients: pork belly, chives, garlic, ginger, millet pepper, pepper, salt, chicken essence, oil, pot, water.

1. Shred the pork belly and set aside.

2. Cut the old chives into sections, chop the garlic, shred the ginger, and cut the millet pepper into rings for later use.

3. Add a little oil to the pot and heat it over high heat, add minced garlic, ginger and millet pepper to stir until fragrant.

4. Pour in Li Husheng's belly shreds and stir-fry evenly, add salt and chicken essence.

5. Pour in a little water and stir-fry until the water is dry.

6. Sprinkle a little pepper on the green onion and turn off the heat.

7. Put it on a plate and serve.

Fried red oil is delicious, and the method of red oil belly is as follows:

Ingredients: 200 grams of pork belly, 50 grams of sweet corn kernels, 30 grams of tomato paste, 20 grams of sugar.

Excipients: 20 grams of carrots, 20 grams of green peppers, 15 ml of peanut oil, 10 grams of garlic, a small amount of salt.

1. Prepare the ingredients: cut the cooked pork belly into strips.

2. Put oil in a hot pan, add garlic and stir-fry until fragrant, add tomato paste, sugar, sweet corn kernels, and belly shreds and stir-fry a few times.

3. Then add the green peppers, carrots and a pinch of salt and stir-fry well.

4. Finally, put it out of the pot and put it on the plate, and the red oil belly shreds can be made.

The home-cooked recipe for stir-frying shredded tripe is as follows:

Ingredients: tripe, green onion, ginger and garlic, red pepper, leek.

Excipients: Sichuan pepper, star anise, pepper, cooking wine, light soy sauce, dark soy sauce, salt, edible oil.

1. Cut the semi-processed tripe into shredded tripe, cut the green onion, ginger and garlic, and cut the dried red bucket core pepper into shreds.

2. Put the shredded tripe into the pot with cold water, add half a packet of baking powder and a tea bag, cover the pot, boil over high heat, turn to medium heat, and continue to simmer for 20 minutes.

3. Rinse the leeks and cut them into sections.

4. Add an appropriate amount of cooking oil to the wok, add star anise, Sichuan pepper, green onion, ginger, garlic socks and dried red pepper shreds and stir-fry until fragrant.

5. Add the shredded tripe, add a spoonful of cooking wine, and stir-fry over high heat.

6. Add an appropriate amount of pepper and stir well, add leeks and stir-fry a few times, add light soy sauce and dark soy sauce and stir-fry well. Add an appropriate amount of salt before cooking, stir-fry evenly, and then put it on a plate.