The practice of white oil belly strips, what is the authentic practice of white oil belly strips?

When it comes to Sichuan cuisine, people who have tasted Sichuan cuisine will immediately reflexively feel a spicy sensation on their tongues. In fact, the real Sichuan cuisine is not just numb and spicy. For example, there is a dish called "boiling water cabbage".

Take pork knuckle, old hen, lean meat, etc. first over high heat and then simmer for more than eight hours, get a pot of soup, filter it more than twice with gauze, chop the pork into puree, soak it in green onion ginger wine and water for a while, wrap the minced meat in gauze and put it in the clear soup, heat and stir over high heat. When the soup is about to boil, switch to low heat and do not let the soup boil. After the turbid suspended matter in the soup is adsorbed by the minced pork, take out the minced meat, this process is called "hanging soup", and the chicken minced meat is used to hang it again, and the soup is clear and fragrant if it is white water.

Peel off the cabbage, take out the most tender part of the cabbage center, put it in the soup and steam it for half an hour to form a dish. The taste of this dish is amazing, and it makes the character unforgettable.

"White oil belly strips": pork belly is cooked and cut into strips, lettuce is cut into strips, and garlic is stir-fried in lard until fragrant for later use. Put the wok on the fire, burn the lard until it is hot, put the ginger slices and green onions, fry the fragrance and discard it, add the broth after the belly strips are fried in the pot, add salt to taste, put the garlic together, burn until the belly strips are soft and cooked, add lettuce strips to cook, put monosodium glutamate, water starch thickening, collect the juice and start the pot, and put it on the plate.

The belly strip is white, the lettuce is emerald green, and the color of the finished dish is fresh and attractive.

The two dishes introduced here are both light and the main purpose is to make a statement that Sichuan cuisine is not just about hot pot, not just spicy.

This dish is probably the only one in Sichuan cuisine that is not spicy.

1. Boil the pork belly in water for 1 hour.

2. Ingredients: pork belly, lettuce, Sichuan pepper. Pork belly and lettuce cut into strips.

3. Put the belly strips in the oil pan first and stir-fry.

4. Add Sichuan peppercorns and stir-fry again.

5. Stir-fry the belly strips with peppercorns, pour them into the soup pot, add water and stew.

6. After simmering for an hour, add the lettuce and cook for 5 minutes.

7. After cooking, add salt and monosodium glutamate. This soup should not be too salty, otherwise it will lose its umami.

8. Fresh and fragrant white oil belly strips are local home-cooked dishes in Mianyang.

White oil belly strips. In fact, I hate eating offal very much, such as the hot pot that everyone loves in Chongqing, I don't know how to eat hairy belly and duck intestines. However, offal has irreplaceable unique advantages in nutrition, such as being rich in trace elements and vitamins, so it is still made and eaten from time to time.

Friends who love to eat offal should pay attention, offal must not be eaten often, it will bury considerable hidden dangers in your body. Needless to say, high cholesterol and internal organs are the place where toxins are deposited, so it is indeed very risky to eat it regularly.

Pork belly is traditionally said to be very nourishing to the body, and making this white oil belly strip is also a tonic.

The method is as follows: a little minced ginger and minced garlic are stir-fried until fragrant, the belly strips that have been boiled in water are stir-fried and a small amount of cooking wine is added, then the fungus and lettuce are stir-fried, and the green onions, salt and chicken essence can be added before the pot. You can also thicken the thickener before cooking. The taste is salty and fresh, I haven't eaten it for a long time, and it still tastes quite fragrant.

There is a lot of mucus in the pork belly. Washing with water alone is not clean enough. Before washing the belly, cut a small cut at the top, turn the belly upside down, rub the belly with salt, then wash the mucus with cold water, then soak it in boiling water until the belly moss is white, scrape off the mucus and white moss with a knife, and then wash it with water.

After the pork belly is cooked, cut it into long pieces, put it in a bowl, add some soup, and put it in a pot to steam, and the long pork belly will be doubled. However, don't put salt, otherwise it will be as hard as beef tendon.

Ingredients: 500 grams of pork belly, 300 grams of garlic, 50 grams of oil, appropriate amount of pepper, 10 grams of water starch, 30 grams of cooking wine, 400 grams of broth, 10 grams of ginger, 10 grams of green onion, 2 grams of monosodium glutamate, soy sauce, appropriate amount of refined salt.

Production process] 1. Put the cleaned pork belly into a special utensil, add water (to submerge the pork belly), cover it, heat it with a high section, take out the utensils, take out the pork belly to cool, and cut it into thick strips.

2. Break the ginger and cut the green onion into long sections.

3. Put oil in the pot and heat it, add ginger, green onions, and stir-fry until fragrant, put the pork belly into the stir-fry, add the broth, refined salt, cooking wine, soy sauce, pepper and garlic, cover, burn over high heat until the soup is almost dry, put in monosodium glutamate, water starch to thicken, and you can put some chili peppers if you like to eat spicy.

Learn this "white oil belly strip", and the recipe on the Chinese New Year's Eve dinner has one more specialty dish!

The ingredients that need to be prepared in advance include: 1 pork belly, 4 lettuce, 4 garlic, 1 large red pepper, and a little starch.

1. The first step is to rub the pork belly with salt and flour three times, wash it and put it aside for later use.

2. Cut the lettuce into sections, cut the red pepper into thick strips, and slice the garlic.

3. Cut pork belly into strips.

4. Heat oil in a pot, add pork belly and fry for 2 minutes.

5. Add garlic slices and lettuce and stir-fry for a few minutes.

6. Add salt, red pepper, thickening juice and chicken essence and mix well.

7. Serve out and finish.

Here's how:

Ingredients: 250g pork belly, 200g lettuce, 50g garlic, Sichuan pepper, starch, lard.

1. Cut the pork belly into thin strips, put a few slices of ginger and a few peppercorns, and boil for dozens of minutes until the pork belly is soft and cooked;

2. Cut the lettuce into thick strips of about 8 cm, keep a whole garlic, and cut the ginger into cubes;

3. Put lard in the pot;

4. When the oil is warm, put in the peppercorns and stir-fry until fragrant, and add ginger and garlic when the peppercorns are fragrant;

5. When the garlic is golden brown, put the boiled belly strips into the pot;

6. When the belly strips are fried until slightly curled, add the cut lettuce strips, cover the pot and simmer;

7. Cook until the lettuce begins to be soft and glutinous, pour in a little water starch, turn to make the water starch condense, thicken the soup, add salt and chicken essence to taste, and you can get out of the pot.

Ingredients: 250g pork belly, 200g lettuce, 50g garlic, a little peppercorn, a spoonful of starch, some lard.

First, the first step is to cut the pork belly into thin strips, put a few slices of ginger and a few peppercorns in a pot, and boil water for dozens of minutes until the pork belly is soft and cooked.

2. Cut the lettuce into thick strips of about 8 cm, keep the garlic in a whole shape, and cut the ginger into cubes.

3. Then put the prepared lard into the iron pot and shovel it a few times, as shown in the figure below.

Fourth, when the oil is warm, put in the pepper and stir-fry until the pepper is fragrant, and add ginger and garlic when the pepper is fragrant, as shown in the figure below.

5. When the garlic is golden brown, stir-fry the boiled belly strips in the pot, as shown in the figure below.

6. When the belly strips are fried until they are slightly curled, add the cut lettuce strips, add the water that has just not reached the ingredients, cover the pot and simmer.

7. Cook until the lettuce begins to be soft and glutinous, pour in a little water starch, turn to make the water starch coagulate, thicken the soup, add salt and chicken essence to taste.

8. After the flavor is adjusted, it can be put out of the pot and put on the plate, so that the white oil belly strips have been completed.

Learn this "white oil belly strip", and the recipe on the Chinese New Year's Eve dinner has one more specialty dish!

This dish is probably the only one in Sichuan cuisine that is not spicy.

1. Boil the pork belly in water for 1 hour.

2. Ingredients: pork belly, lettuce, Sichuan pepper. Pork belly and lettuce cut into strips.

3. Put the belly strips in the oil pan first and stir-fry.

4. Add Sichuan peppercorns and stir-fry again.

5. Stir-fry the belly strips with peppercorns, pour them into the soup pot, add water and stew.

6. After simmering for an hour, add the lettuce and cook for 5 minutes.

7. After cooking, add salt and monosodium glutamate. This soup should not be too salty, otherwise it will lose its umami.

8. Fresh and fragrant white oil belly strips are local home-cooked dishes in Mianyang.

Ingredients: pork belly, cabbage, green onion, ginger, garlic.

Method: 1. The pork belly is stewed first, and it is stewed without chicken soup;

2. Stew and cut into sections;

3. The side dishes include cabbage, green onions, ginger and garlic;

4. Stir-fry shallots, ginger and garlic in lard;

5. Stir-fry the lower belly strips;

6. Add the cabbage and stir well;

7. Add the broth, bring to a boil and simmer over low heat.

8. Thicken, add salt and monosodium glutamate, and put on a plate.

The ingredients that need to be prepared in advance include: 1 pork belly, 4 lettuce, 4 garlic, 1 red pepper, and a little Diankai high powder.

1. The first step is to rub the pork belly with salt and flour three times, wash it and put it aside for later use.

2. Cut the lettuce into sections, cut the red pepper into thick strips, and slice the garlic.

3. Cut pork belly into strips.

4. Heat oil in a pot, add pork belly and fry for 2 minutes.

5. Add garlic slices and lettuce and stir-fry for a few minutes.

6. Add salt, red pepper, thickening Kaisun sauce and chicken essence and mix well.

7. Serve out and finish.

Ingredients: 200g belly strips.

Excipients: appropriate amount of lard, 1 lettuce, 1 carrot, 1 garlic, appropriate amount of salt, and a little monosodium glutamate.

The practice of white oil belly strips.

1. Rub the pork belly with vinegar several times.

2. Scrape with a kitchen knife to make it cleaner.

3. Put the belly in the pressure cooker and press the pin for about an hour.

4. Cut the pressed belly strips into thick strips.

5. Garlic granules.

6. Cut the carrots and lettuce into strips.

7. Fry the lard in the pot and fry it in the pork belly.

8. Put garlic and add an appropriate amount of water to boil for a while (cook the aroma of pork belly out of Sun Mo).

9. Put an appropriate amount of salt on low heat and cook for about 15 minutes on low heat under lettuce and carrots (generally the lettuce is soft at this time).

10. After the lettuce is cooked, put a little monosodium glutamate, hook the sauce and start the pot.

11. Plate.

Learn this "white oil belly strip Hengsanshi", and the recipe on the Chinese New Year's Eve dinner has another good digging dish!

Use scissors to cut the pork belly apart.

Remove the visible, formed white oil with a knife.

Rinse with clean water.

Pour a large pot of water, put the pork belly in it, leave nothing else in it, turn off the heat when the water is hot.

The pork belly that has been boiled first is taken out, and the oil-water mixture in the pot is all poured out, and the pork belly has become shapely, which can be easily grasped by hand, and the white film on the pork belly is scraped clean with a knife.

Wash the pot, pour a large pot of water again, put in the pork belly that has been boiled once, put the peppercorns, ginger slices, green onions, cooking wine, don't put Busen salt! Bring to a boil over high heat and simmer for about 40 minutes.

Soy sauce, sugar, monosodium glutamate, sesame oil, minced garlic, minced ginger, vinegar, salt, first stir well in the plate, let the belly cool and then cut into strips, put it on the plate, and finally pour red oil, sprinkle with chopped green onion and sesame seeds.

1) Rub the pork belly with 76 grams of refined salt to remove the mucus from the epidermis. Flip the inner layer outward, cut off the lard and other debris, and wash it. Bring water to a boil, human fennel and pork belly, and then boil for another 6 minutes.

Slightly colder, use a knife in hot warm water to scrape off the white thick coat on both sides of the navel. Rub with rice vinegar and rinse.

2) Heat the pot on a hot fire, put cold water, green onions, ginger, pork belly, cook cooking wine after boiling, and simmer crispy, usually a little more than 1 hour. After cooling, scoop it up, slice it into 4 cm long and 3 cm wide slices, and put it in a basin.

3) After mixing the sesame paste with soy sauce, rice vinegar and a little red oil, add refined salt, white sugar, garlic paste and sesame oil to mix into red oil seasoning, pour it on the belly slices and mix well, and serve on a plate.

The practice of white oil belly strips.

Detailed steps on how to make white oil belly strips.

1. Fresh pork belly to remove various impurities such as edge oil, and the inner layer should be turned over and washed. After the first round of cleaning, add high liquor, salt, vinegar, dry starch, and oil and rub repeatedly, the purpose of this step is to remove the smell of pork belly, and it is also effective in removing suspended matter on the surface of pork belly. Knead it almost, then wash the pork belly repeatedly with hot water.

Drain and set aside. 2. Add water to the pot, put the pork belly in cold water, boil for one minute on high heat, change the water and cook again, add dried orange peel, ginger slices, and Sichuan peppercorns to it, and continue to cook the pork belly over medium heat. The standard of cooking, see the tips for details.

3. The boiled pork belly is much smaller than the pork belly.

4. Wash the cooked pork belly with water (or not) and cut into strips. Cut the lettuce into strips, finely chop the ginger, and choose the garlic cloves of uniform size, preferably not to cut them, and directly cut the whole garlic granules. Why is ginger finely chopped? Because lettuce and garlic are the best supporting characters, highlight them. ：）

5. Add lard to the wok, fry the garlic cloves and minced ginger when the oil temperature is 60% hot, and then stir-fry the pork belly, after the pork belly is fried a little slightly curly, add lettuce and fry for two minutes, add an appropriate amount of water, and it is advisable to not pass the belly. Keep the heat on high ground, and mix salt and pepper halfway through.

6. When I saw the white soup and smelled the tempting aroma, I knew that this plate of belly could not be wrong.

7. When there is still a small amount of soup left in the pot, humidify the starch and seasoning essence, and put it on a plate.

Tips for making white oil belly strips.

Technical points: 1. The first round of cooking of pork belly should be just right. What is just right is that it is just cooked, but not too soft.

How is it identified? Take a chopstick and insert it, just enough to insert it, and the pork belly is still very stiff, which means that it is cooked. The size and quality of pork belly will have an impact on the time, about 40 minutes - 1 hour, according to the situation to judge yourself.

2. If you don't add lettuce, increase the amount of garlic appropriately, and it will become "garlic belly strips".

Learn this "white oil belly strip", and the recipe on the Chinese New Year's Eve dinner has one more specialty dish!